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Prep Time: 10 min | Total Time: 30 min
Servings: 6

INGREDIENTS

2 1/2

cups shredded deli rotisserie chicken (from 2-lb chicken)

1

can (4.5 oz) Old El Paso™ chopped green chiles, undrained

8

Old El Paso™ Stand ‘N Stuff® taco shells

1

Mexican Hass Avocado, pitted, peeled and diced

1/2

cup crumbled queso fresco cheese

-

Sriracha or hot sauce, for drizzling

PREPARATION

1.Stir warm shredded chicken together with green chiles in medium bowl.

2.Spoon filling into warm taco shells. Top with Hass avocado and crumbled queso fresco and drizzle with sriracha sauce.

EXPERT TIPS

-If hot sauce has too much 'kick', drizzle with mild salsa instead.