This recipe is from Cooking Light Magazine (May 2008)
Ingredients
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[method] => thinly vertically sliced
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[3f9afeec-a230-bd44-6599-c71a5ed6bccb] => Array
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[title] => spice, garlic, minced, dried
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[title] => wine, cooking, sherry
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[measure] => cup
[title_custom] => Madeira wine or dry sherry
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[title] => "chicken tenders, breast, ckd"
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[title] => tortilla, corn, 6"
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[30408355-3880-7dc4-4125-ac7decd12af0] => Array
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[title] => cheese, cheddar, sharp, shredded
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[method] => shredded
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-
Cooking spray
-
1 3/4 cups onion thinly vertically sliced
-
1 jalapeno pepper seeded and minced
-
1/4 tsp sugar
-
2 cups mushrooms presliced
-
1 tbsp bottled minced garlic
-
1/4 cup Madeira wine or dry sherry
-
2 cups chicken breast (about 8 ounces) chopped, cooked
-
8 (6-inch) corn tortillas
-
1 cup (4 ounces) reduced-fat sharp cheddar cheese shredded
-
1/4 cup light sour cream
Recipe Method
1. 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.
2. 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 or until liquid evaporates, stirring frequently. Stir in onion mixture and chicken; cook 3 minutes or until thoroughly heated.
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.