Chicken and Mushroom Tacos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Add a side of fat-free refried beans topped with your favorite salsa. Ingredients:
cooking spray |
1 3/4 cups thinly vertically sliced onion |
1 jalapeño pepper, seeded and minced |
1/4 teaspoon sugar |
2 cups presliced mushrooms |
1 tablespoon bottled minced garlic |
1/4 cup madeira wine or dry sherry |
2 cups chopped cooked chicken breast (about 8 ounces) |
8 (6-inch) corn tortillas |
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese |
1/4 cup light sour cream |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 2 minutes. Add jalapeño; sauté 2 minutes. Sprinkle sugar over onion mixture; sauté 1 minute. Remove onion mixture from pan.
2. Return pan to heat; recoat with cooking spray. Add mushrooms and garlic to pan; sauté 1 minute. Add Madeira to pan; cover, reduce heat, and simmer 2 minutes. Uncover; cook 2 minutes or until liquid evaporates, stirring frequently. Stir in onion mixture and chicken; cook 3 minutes or until thoroughly heated.
3. Warm tortillas according to package instructions. Spoon about 1/3 cup chicken mixture onto each tortilla. Top each tortilla with 2 tablespoons cheese; fold in half. Serve with sour cream.
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