Ingredients
2
tablespoons vegetable oil
3
boneless skinless chicken breasts (about 1.25 lbs)
1
package (1 oz) Old El Paso™ taco seasoning mix
1
Old El Paso™ Soft Tortilla Bowls
1
can (4.5 oz) Old El Paso™ chopped green chiles
2
ripe avocados, peeled, pitted and diced
1/2
cup sour cream
Preparation
In 10-inch stainless steel or cast iron skillet, heat 2 tablespoons vegetable oil over medium-high heat until oil is hot. Add chicken and cook 2 minutes on each side to brown chicken. Add 2 tablespoons water, sprinkle both sides of chicken with taco seasoning, and loosely cover skillet with foil or lid. Cook an additional 3 minutes, flipping chicken if necessary.
While chicken is cooking in skillet, warm taco shells and gather toppings. Remove cooked chicken from skillet and thinly slice. Fill tortillas with chicken, chiles, avocado and sour cream
