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Chicken Chili Verde Tacos

Yield Makes 4 servings
Cheryl Wong of Marina, California, takes a near-instant route to achieve the flavors of chili verde. Instead of slowly simmering the chicken in a sauce, she dresses shredded cabbage with purchased green-chili salsa, adds the quickly cooked chicken, then wraps the works in flour tortillas.


  • 3 cups prepared shredded cabbage
  • 1 cup lightly packed fresh cilantro
  • 1 cup green-chili salsa
  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon salad oil
  • 1 onion (1/2 lb.), slivered lengthwise
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 8 reduced-fat or regular flour tortillas (7 to 8 in.)

Nutrition Information

  • calories 356
  • caloriesfromfat 17 %
  • protein 32 g
  • fat 6.9 g
  • satfat 0.5 g
  • carbohydrate 39 g
  • fiber 4.6 g
  • sodium 858 mg
  • cholesterol 66 mg

How to Make It

  1. Combine cabbage, cilantro, and salsa in a serving dish; set aside.

  2. Cut chicken crosswise into 1/2-inch-wide strips. In a 10- to 12-inch nonstick frying pan over medium-high heat, stir oil, onion, and garlic for 2 minutes. Increase heat to high, add chicken, and stir often until meat is no longer pink in center, 4 to 6 minutes. Add cumin and oregano; stir for 15 seconds. Spoon into a serving dish.

  3. Wrap tortillas in a cloth towel and cook in a microwave oven on full power (100 percent) until hot, about 1 1/2 minutes. At the table, spoon the cabbage and chicken mixtures into the tortillas.