Chicken and Mushroom Tacos

Photo: Randy Mayor; Styling: Jan Gautro

Add a side of fat-free refried beans topped with your favorite salsa.

Yield: 4 servings (serving size: 2 tacos and 1 tablespoon sour cream)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 383
  • Calories from fat: 26%
  • Fat: 11g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.3g
  • Protein: 29.9g
  • Carbohydrate: 36.3g
  • Fiber: 4g
  • Cholesterol: 73mg
  • Iron: 1.7mg
  • Sodium: 389mg
  • Calcium: 316mg

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

Preparation

  1. 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. 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. 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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