Chicken and Mushroom Tacos
(Entree Choice 1)

INGREDIENTS

Cooking spray
1 3/4 cups thinly vertically sliced onion
1 jalapeno pepper, seeded and minced
1/4 teaspoon sugar
2 cups pre-sliced mushrooms
1 tablespoon bottled minced garlic
1/4 cup Madeira wine or dry sherry
2 cups chopped cooked chicken breast (about 8 ounces)
8 corn tortillas (6-inch)
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1/4 cup light sour cream

DIRECTIONS

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; saute 2 minutes. Add jalapeno; saute 2 minutes. Sprinkle sugar over onion mixture: saute 1 minute. Remove onion mixture from pan.

Return pan to heat; recoat with cooking spray. Add mushrooms and garlic to pan; saute 1 minute. Add Madeira to pan; cover, reduce heat, and simmer 2 minutes. Uncover; cook 2 minutes more 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-mushroom mixture onto each tortilla. Top each tortilla with 2 tablespoons cheese; fold in half. Serve with sour cream.

CALORIES: 383 (26% from fat). FAT: 11g (sat 5.6g, mono 2.8g, poly 1.3g). PROTEIN: 29.9g. CARB: 36.3g. FIBER: 4g. CHOL: 73mg. IRON: 1.7mg. Sodium: 389mg. CALC: 316mg.

SERVINGS: 4 (serving size — 2 tacos and 1 tablespoon sour cream)

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

Recipe from Cooking Light, May, 2008.