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Chicken And Spinach Soft Tacos

Prep time 10 mins
Cook time 26 mins
Yield 5 servings

Ingredients

  • Cooking spray
  • 1 1/4 cups chopped onion
  • 2 garlic cloves, minced
  • 1 (10-ounce) package trimmed fresh spinach, torn
  • 1 (9-ounce) package frozen cooked diced chicken breast, thawed
  • 1 (1.25-ounce) envelope 40%-less-sodium taco seasoning mix
  • 1 cup water
  • 5 (6-inch) corn tortillas
  • 1/3 cup (1 1/3 ounces) shredded Monterey Jack cheese with jalapeño peppers
  • 1/3 cup chopped tomato
  • 1/3 cup low-fat sour cream
  • 1 tablespoon plus 2 teaspoons chopped green onions

Nutrition Information

  • calories 201
  • fat 4.6 g
  • satfat 2.6 g
  • protein 16.0 g
  • carbohydrate 26.6 g
  • fiber 2.4 g
  • cholesterol 40 mg
  • iron 2.7 mg
  • sodium 665 mg
  • calcium 189 mg

How to Make It

  1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; cook 5 minutes or until lightly browned. Add garlic; cook 30 seconds, stirring constantly.

  2. Add spinach and next 3 ingredients; cook, uncovered, 20 minutes or until spinach wilts and most of the liquid is absorbed.

  3. Heat tortillas according to package directions. Place about 1/2 cup chicken mixture on each tortilla. Top each with 1 tablespoon each of cheese, tomato and sour cream, and 1 teaspoon green onions.

Oxmoor House Healthy Eating Collection