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Chicken Chili Verde Tacos





Yields
Makes 4 servings

Cheryl Wong of Marina, California, takes a near-instant route to achieve the flavors of chili verde. Instead of slowly simmering the chicken in a sauce, she dresses shredded cabbage with purchased green-chili salsa, adds the quickly cooked chicken, then wraps the works in flour tortillas.

 3 cups prepared shredded cabbage
 1 cup lightly packed fresh cilantro
 1 cup green-chili salsa
 1 pound boneless, skinless chicken breasts
 1 teaspoon salad oil
 1 onion (1/2 lb.), slivered lengthwise
 3 cloves garlic, minced
 1 teaspoon ground cumin
 1/2 teaspoon dried oregano
 8 reduced-fat or regular flour tortillas (7 to 8 in.)
Step 1
1

Combine cabbage, cilantro, and salsa in a serving dish; set aside.

Step 2
2

Cut chicken crosswise into 1/2-inch-wide strips. In a 10- to 12-inch nonstick frying pan over medium-high heat, stir oil, onion, and garlic for 2 minutes. Increase heat to high, add chicken, and stir often until meat is no longer pink in center, 4 to 6 minutes. Add cumin and oregano; stir for 15 seconds. Spoon into a serving dish.

Step 3
3

Wrap tortillas in a cloth towel and cook in a microwave oven on full power (100 percent) until hot, about 1 1/2 minutes. At the table, spoon the cabbage and chicken mixtures into the tortillas.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories356
% Daily Value *
Total Fat 6.9g9%

Saturated Fat 0.5g3%
Cholesterol 66mg22%
Sodium 858mg38%
Total Carbohydrate 39g15%

Dietary Fiber 4.6g17%
Protein 32g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.