Categories: Chicken
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- Salt and pepper
- 11/2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 4 oz cream cheese, cut into cubes
- 1 (4 oz) can Old El Paso diced green chiles
- 2 cups loosely packed cilantro leaves, roughly chopped
- 1 box (4.6 oz) Old El Paso® taco shells (12 shells), heated as directed on box
- Lettuce, tomato, avocado and additional cilantro, for serving
Directions
- Cut the chicken into bite sized pieces. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through. Remove to a bowl.
- In the same skillet, melt the butter. Whisk in the flour and cook for a minute or two. Slowly whisk in the chicken broth, constantly whisking to avoid lumps. Cook until it starts to thicken, a minute or two. Add in the cream cheese and stir until melted and combined. Stir in the green chiles and cilantro. Add the chicken back in and stir to coat.
- Fill the taco shells with the chicken mixture and top with shredded lettuce, diced tomatoes, diced avocado and additional cilantro.