Creamy Cabot Cheddar Chicken Tacos

Name: Creamy Cabot Cheddar Chicken Tacos
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: 1 tablespoon Cabot Salted Butter2 tablespoons minced onion1 clove garlic; minced2 teaspoons mild or hot chili powder½ teaspoon ground cumin¾ cup tomato salsa2 cups cooked chicken; cut into bite-size pieces8-12 ounces Cabot Lite50 Sharp Cheddar; grated & divided (about 2-3 cups)8 taco shellsShredded lettuceChopped tomatoes

– Makes 4 servings –

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Ingredients

1 tablespoon Cabot Salted Butter
2 tablespoons minced onion
1 clove garlic, minced
2 teaspoons mild or hot chili powder
½ teaspoon ground cumin
¾ cup tomato salsa
2 cups cooked chicken, cut into bite-size pieces
8-12 ounces Cabot Lite50 Sharp Cheddar, grated & divided (about 2-3 cups)
8 taco shells
Shredded lettuce
Chopped tomatoes

Directions

PREHEAT oven to 350°F.

MELT butter in large skillet over medium heat. Add onion and garlic and cook, stirring, until translucent. Add chili powder and cumin and cook, stirring, for 30 seconds longer.

STIR in salsa and cook for 2 minutes.

FOLD in chicken, followed by 1 cup of cheese. Cover skillet and remove from heat.

PLACE taco shells in oven until heated through, about 5 minutes. Fill each shell with about ¼ cup of chicken mixture. Top with lettuce, tomatoes and some of remaining cheese.