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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!
- 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
- 6 tbsp butter
- 1/2 cup flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1 tsp salt
- 1/4 tsp pepper
- 1 sleeve Ritz-style crackers crushed
- 2 tbsp butter melted
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.
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