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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

nwashburn's Review

Steffie17
April 06, 2010
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!

JIMMIC's Review

nwashburn
March 24, 2010
Too bland! Not worth trying to "fix it up".

Steffie17's Review

JIMMIC
September 14, 2009
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.