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Chicken Tacos 


  • 1 can chicken breast in water

  • 5 oz canned enchilada sauce

  • 1 can southwest style corn

  • 2 teaspoons olive oil

  • 6 medium corn tortillas (hard or soft) 

  • Optional Toppings: (divided between 6 tacos)

  • 1 cup spinach or lettuce

  • ½ avocado, sliced

  • ¼ cup reduced fat cheddar cheese

  • 3 tablespoon fat-free ranch


  1. Heat a medium-sized pan over medium heat. Once the pan is hot, add 2 teaspoons of olive oil.

  2. Open the chicken breast, enchilada sauce, and corn. Drain the extra water.

  3. Pour the chicken breast into the pan and cook until warm.

  4. Pour the enchilada sauce and corn over the chicken breast. Stirring occasionally.

  5. While the mixture is warming, start assembling the tacos using the spinach, cheese, avocado, and ranch. (Optional: You can heat the taco shells in the oven prior to assembly)

  6. When all the ingredients are warm, spoon the chicken mixture into the tacos and fold. Top with garnishes of choice and serve.

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