Got a Craving for Mexican? Make Tonight a Mexican Fiesta

Chicken Tinga Tacos

Chicken Tinga Tacos

Cooler weather leads to more hearty and flavorful food cravings. According to an Omnibus survey*, nearly half of Americans (45 percent) crave Mexican food more than once a month, yet 41 percent don’t often prepare it at home. So, rather than resorting to your usual recipes, consider mixing some spice into the dinner experience. For example, add excitement to family dinners by cooking up Mexican classics: tacos, enchiladas, burritos and fajitas are all great options for the whole family, as you can easily customize each serving to appease everyone’s flavor preferences.

According to this same survey*, more than 60 percent of Americans have difficulties preparing Mexican food at home, one of the reasons being because they don’t know how to make it. But even busy school nights can be spiced up with tasty and simple Mexican recipes that can be prepared with help from the whole family and will satisfy any Mexican food craving. For example, look to foods from Old El Paso like delicious dinner kits, tasty enchilada sauce, zesty green chiles, refried beans and flour tortillas. And because they’re simple to prepare, you can create a mouthwatering dish — such as Chicken Tinga Tacos — any night of the week.

The best part about serving up Mexican fare is that the ingredients are so versatile and complementary. No matter what ingredients you have on hand — refried or black beans, white, brown or Spanish rice — you can use flavorful ingredients to cook up some truly crave-able dishes that will have the whole family running to the table.

For more Mexican recipes and flavor inspiration, visit or

Chicken Tinga Tacos
Prep Time: 15 minutes
Start to Finish: 15 minutes
Makes: 4 servings (2 tacos each)
2 1/2 cups shredded deli rotisserie chicken (from 2 pound chicken)
1 can (10 ounces) Old El Paso® red enchilada sauce
1 can (4.5 ounces) Old El Paso® chopped green chiles, drained
8 Old El Paso® Stand ‘N Stuff® Taco shells
1 cup sliced red onion
1/2 cup crumbled queso fresco cheese

In 10-inch skillet, heat shredded chicken, enchilada sauce and green chiles to simmering over medium heat, stirring occasionally. Cook about 5 minutes or until heated through and chicken begins to fall apart in sauce. Remove from heat.

Spoon chicken mixture into taco shells; top with onion and cheese.

Nutritional Information per Serving: Calories: 360; Calories from Fat: 140; Total Fat: 16g; Saturated Fat: 6g; Trans Fat: 0g; Total Carbohydrate: 26g; Dietary Fiber: 1g
Exchanges: 1 1/2 Starch, 2 Very Lean Meat, 1/2 Lean Meat, 1 Medium-Fat, 1 1/2 Fat
Carbohydrate Choices: 2

*Cone Communications, Omnibus Survey for General Mills, September 2012.

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