Add a side of fat-free refried beans topped with your favorite salsa.
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
How to Make It
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.
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.
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.
You definitely need to add some spice to this dish, but my husband and father-in-law loved it! I chopped some cilantro to add as well as some salsa...green or red, your choice. I didn't have fresh jalapeno's but I had pickled jalapeno's which gave it a bit of a different flavor and not as spicy. I also sliced some red cabbage and added it to the tacos. I was told to add this dish to my frequently made dishes!
I would consider making this recipe again, although I did make some changes with what I had on hand upon reading the reviews. I used Red Zinfandel wine and added red peppers, chopped fresh cilantro, some dried thyme, and some chili powder. I also used whole wheat tortilla shells. Used shredded cheese and 0% Greek plain yogurt instead of sour cream.
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