Chicken Divan Tacos
Here’s a different kind of taco–stuffed with creamy chicken divan and topped with buttered cracker crumbs. Make plenty because these will disappear fast!
Servings: 8
Calories: 384kcal
Ingredients
- 2 large cooked chicken breasts shredded (about 3 cups)
- 1 cup broccoli florets steamed until they are bright green
- 8 small 6-inch diameter flour tortillas 6-inch diameter flour tortillas
SAUCE
- 6 tbsp butter
- 1/2 cup flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1 tsp salt
- 1/4 tsp pepper
TOPPING
- 1 sleeve Ritz-style crackers crushed
- 2 tbsp butter melted
Instructions
- Preheat oven to 350 degrees F and coat a 13 x 9-inch pan with olive oil or cooking spray (I grease with olive oil). This step can be eliminated if you choose not to brown the crumbs.
- Mix the cracker crumbs with the 2 tbs of melted butter in a small bowl. Set aside.
- For the sauce, melt butter over medium-low heat in a large heavy saucepan.
- Whisk in the flour, whisking until there are no lumps. Let this start to bubble and cook for about 1 minute, whisking constantly.
- Gradually add the milk, whisking constantly until there are no lumps. Continue stirring until sauce is thick and begins to bubble. Cook for 2-3 minutes. Remove from heat.
- Add the shredded cheese, chicken and broccoli to the sauce and stir until well blended and the cheese has melted.
- Divide chicken mixture between 8 small flour tortillas. Fold up taco-style (see photos) and place in the prepared pan. Sprinkle with cracker crumbs.
- Bake for 30 minutes or until crumbs are golden brown.
Nutrition
Serving: 1serving | Calories: 384kcal | Carbohydrates: 25g | Protein: 21g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 88mg | Sodium: 782mg | Potassium: 394mg | Fiber: 1g | Sugar: 5g | Vitamin A: 683IU | Vitamin C: 11mg | Calcium: 213mg | Iron: 2mg