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Chicken and Mushroom Tacos

Photo: Randy Mayor; Styling: Jan Gautro
Yield 4 servings (serving size: 2 tacos and 1 tablespoon sour cream)
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

Nutrition Information

  • calories 383
  • caloriesfromfat 26 %
  • fat 11 g
  • satfat 5.6 g
  • monofat 2.8 g
  • polyfat 1.3 g
  • protein 29.9 g
  • carbohydrate 36.3 g
  • fiber 4 g
  • cholesterol 73 mg
  • iron 1.7 mg
  • sodium 389 mg
  • calcium 316 mg

How to Make It

  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.