RECIPE: CHICKEN TACOS

Source: Better Home and Garden’s Special Interest Publications: Ultimate Chicken Magazine (2010)

Ingredients:
Nonstick cooking spray
1 Cup chopped onion (1 large)
1 Clove garlic, minced (I prefer 2-3)
2 Cups chopped cooked chicken
1 8-oz can tomato sauce
1 4-oz can diced green chile peppers, drained (I substituted 2 fresh jalepeno peppers, finely chopped, with seeds)
½ tsp chile powder
¼ tsp ground cumin
twelve taco shells or twelve 6-to 8-inch corn, flour, or brown rice tortillas, warmed
2 Cups shredded lettuce
½ Cup chopped seeded tomato
½ Cup shredded Monterey Jack cheese (2 ounces). (I crumbled Cotija, which is lower in fat and makes for a more-authentic flavor)

Method:

• Coat large skillet with cooking spray. Add onion and garlic; cook over medium heat for 4-6 minutes or until onion is tender, stirring occasionally.
• Stir in chicken, tomato sauce, chile peppers, chile powder, and cumin. Cook and stir until heated through.
• Divide chicken mixture among taco shells. Top with lettuce, tomato, and cheese.

Makes 6 servings

Per Serving (for original recipe): 279 Cal., 13 G Fat, (4 G Sat. fat), 50 MG Chol, 417 MG Sodium, 23 G Carbo., 3 G Fiber, 19 G Pro.