Chicken and Cheese Soft Tacos - 17g Carbs, 2.4g Fiber, 1.4g Sugar
From: Prevention's Low-Fat, Low-Cost Freezer Cookbook
To save fat and calories, these tacos are made with soft rather than
deep-fried tortillas.
Prep: 15 min
Cook: 27 min
Total: 42 min
Serves: 8
8 oz frozen skinned and boned chicken thighs, cut into thin strips
1/2 cup frozen defatted chicken stock, thawed
1 1/2 cups frozen diced onions
1 cup frozen chopped green peppers
2 cloves garlic, minced
1 tsp minced jalapeno peppers
1/2 cup medium-hot salsa
2 tsp ground cumin
8 frozen corn tortillas (6" diameter)
1 cup shredded low-fat monterey jack cheese
Preheat the oven to 400 degrees F. Coat a 13" x 9" baking dish with
no-stick spray.
Coat a 10" no-stick skillet with no-stick spray and place over medium-high
heat until hot. Add the chicken. Cook, stirring, for 5 minutes, or until
the chicken is golden brown and no longer pink in the center. Check by inserting the tip of a sharp knife into 1 strip. Place the chicken on a
plate; cover to keep warm.
Add the stock to the skillet. Bring to a boil, scraping to loosen any
browned bits from the bottom. Add the onions, green peppers, garlic,
and jalapeno peppers. Cook, stirring frequently, for 5 minutes, or until
the onions are golden brown.
Add the salsa, cumin, and chicken. Cook, stirring frequently, for
3 minutes, or until the liquid has almost evaporated.
Spoon into the tortillas. Divide 1/2 cup of the Monterey Jack among
the tortillas. Roll up and arrange, seam side down, in the prepared
baking dish. Sprinkle with the remaining 1/2 cup Monterey Jack. Bake
for 10 to 12 minutes, or until the cheese melts.
Serves: 8
Nutrition per Serving:
195.4 Calories, 8.3g Fat, 4g Saturated Fat, 400.9mg Sodium,
17g Carbs, 2.4g Dietary Fiber, 1.4g Total Sugars, 15.3g Protein
