Rating: 2.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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

David Bonom
Recipe by Cooking Light May 2008

Gallery

Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 2 tacos and 1 tablespoon sour cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

383 calories; calories from fat 26%; fat 11g; saturated fat 5.6g; mono fat 2.8g; poly fat 1.3g; protein 29.9g; carbohydrates 36.3g; fiber 4g; cholesterol 73mg; iron 1.7mg; sodium 389mg; calcium 316mg.
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