Chicken Chili Tacos
The easiest, quickest and most flavorful tacos made with the best leftover slow cooker chicken chili, corn tortillas, avocados, pickled onions and sour cream.
Servings: 2 tacos
- 2 corn tortillas
- 1 cup slow cooker chicken chili
- ¼ cup mild cheddar cheese , shredded
- 2 teaspoons sour cream
- 2 tablespoons pickled onions
- 1 tablespoon scallions , chopped
- ¼ avocado , sliced
Place a comal over medium heat. Heat up corn tortillas on both sides until warm, about 2 minutes. Add, already made and heat up, chicken chili to center of tortilla.
Then, add cheese and sour cream.
Top with pickled onions and scallions.
Serve warm with a side of avocado slices.
Calories: 310kcal | Carbohydrates: 30g | Protein: 13g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 773mg | Potassium: 637mg | Fiber: 9g | Sugar: 3g | Vitamin A: 639IU | Vitamin C: 6mg | Calcium: 183mg | Iron: 5mg