Ingredients
3
tablespoons olive oil
1
cup thinly sliced onion
3
cloves garlic, finely chopped
1
jar (30 oz) nopales, drained, or 1 lb fresh nopales (3 or 4), cleaned and cut into strips
4
cups shredded cooked chicken
1
jar (16 oz) Old El Paso™ Thick ’n Chunky salsa
1
tablespoon adobo sauce (from 7-oz can chipotle chiles in adobo sauce)
1/3
cup chopped fresh cilantro
1
package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch), warmed
Preparation
In 12-inch skillet, heat oil over medium-high heat. Stir in onion and garlic; cook and stir about 5 minutes or until onion is tender.
Stir in nopales, chicken, salsa and adobo sauce. Cook and stir about 3 minutes or until mixture is hot. Stir in cilantro.
Spoon about 1/3 cup chicken mixture onto each tortilla. Roll up tortillas.
