Main Dishes

Taco Pockets

christine hadden
November 22, 2013
264

Here's the best part. I took shortcuts. I mean, tacos themselves, are usually a quick easy dinner, but I've managed to think up a nice little shortcut even for tacos. I used pre-cooked chicken. Yes that's right. I think I've told you before, whenever those little packages of Perdue Short Cut Chicken go on sale, I stock up. Well, they were on sale this week AND I had coupons, so obviously I bought a bunch. Using pre-cooked chicken was especially a good idea, since I may

6
1 tube refrigerated biscuits
1 T butter or olive oil
9 oz precooked chicken (Perdue Short Cuts work great)
1/2 onion, diced
1/2 C salsa
1 can black beans, rinsed and strained
1 C shredded cheese (I used a taco blend for half and cheddar jack in the other half)
Preheat oven to 375. Heat butter (or oil) over medium heat. Add onions and cook about 2-3 minutes. Add chicken. Cook until chicken is heated through. Add black beans and salsa, stir to combine and...
See the full directions on my site
Nutritions

Calories
492

Sodium
556mg
23% DV

Fat
17g
26% DV

Protein
32g
64% DV

Carbs
50g
17% DV

Fiber
12g
50% DV

MexicanDinnerBakedChicken

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