Photo: Randy Mayor; Styling: Jan Gautro
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

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 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

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

Steffie17's Review

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.