These tasty tacos combine a few on-hand ingredients with canned chicken and fiesta nacho cheese soup to make a delicious dish super-simple!
cost per recipe: $7.52
Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and chili powder and cook until the onion is tender, stirring often.
Stir the soup and chicken in the skillet and cook until the mixture is hot and bubbling. Spoon the chicken mixture into the taco shells. Top with the lettuce and tomato.
This recipe was very good. My family really enjoyed. I didn't use the chicken in a can. I used chicken tenders that I diced and cooked and added garlic it was pretty good.
Better as a dip
Not great as far as chicken tacos go but we liked it as a dip.
Very bland and ingredient proportion errors
I just tried this. I followed the recipe except that I clearly had too many onions in ratio with chicken. So how much does a medium onion equate to anyway. Also, I only used half a can of the soup. But the real problem is that it had no flavor. It is one of the blandest, blah recipes I have ever tried. I will definitely not be repeating.
Quick and easy
These tacos took no time to make, a heat and eat kind of meal. It's a good option if you have very little time, though if I was making this for a family I would probably double it. I am also from Texas and think it's a little bland, you might want to add more chili powder or even some chopped bell peppers would be nice. The canned chicken is good, I used a fork to shred mine and it came out really well. Though one could use precooked rotisserie chicken and shred that too.
easy to make
It didn't look very good, but I love to try new things and it was absolutely DELICIOUSE!!!!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.