Servings
4
Cook Time
35 MIN
Ingredients
| 1 cup | barbecue sauce |
| 1 tbsp. | southwest seasoning |
| ½ tsp. | hot sauce |
| 2 tsp. | olive oil |
| 3 cups | (about 12 oz.) shredded rotisserie chicken |
| 8 | (6-inch) flour or corn tortillas |
| ½ cup | chopped tomatoes |
| ½ cup | Borden® Cheese Finely Shredded Four Cheese Mexican Shreds |
| ½ cup | coarsely chopped fresh cilantro |
Steps
| 1 |
COMBINE
barbecue sauce, seasoning and hot sauce in a small bowl. Let stand 15 minutes.
|
| 2 |
HEAT
oil in a large skillet over medium heat until hot. Add chicken; cook and stir 3 to 5 minutes or until heated through. Add barbecue sauce mixture. Cook 3 to 5 minutes more or until chicken is coated and sauce thickens slightly.
|
| 3 |
HEAT
tortillas according to package directions. Spoon chicken mixture evenly onto the center of each tortilla. Top each taco evenly with tomatoes, cheese and cilantro. Serve with lime wedges.
|
Elsie's Tip
Serve tacos with additional toppings, such as red onion or jalapeño slices, if desired.
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