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Chicken Tacos Verde

Per Serving

Chicken Tacos Verde

Makes: 8 servings
Serving Size: 1 taco
Calories 230
Fat 8 g
Saturated Fat 2.7 g
Trans Fat 0 g
Carbohydrate 16 g
Fiber 2 g
Sugars 2 g
Cholesterol 60 mg
Sodium 440 mg
Potassium 320 mg
Protein 24 g
Phosphorus 220 mg
Choices: Starch 1, Lean Protein 3
  • Makes: 8 servings
  • Serving Size: 1 taco
  • Preparation Time: 30 minutes
  • Cooking Time: 1 hour

Ingredients

3 lb. boneless, skinless chicken breasts
6 garlic cloves
1 Tbsp. olive oil
1/2 cup minced onion
1/3 cup fresh or jarred chopped roasted green chile
1 Tbsp. water
1/2 tsp. salt
Nonstick cooking spray
8 (6-inch) corn tortillas, warmed
1 cup jarred green chile sauce or salsa
1 cup shredded reduced-fat Monterey Jack cheese
1/4 cup red cabbage, shredded, optional
4 small radishes, sliced, optional

Directions

  1. Place the chicken in a large pot and fill with enough water to cover the chicken by about 2 inches. Add the garlic and bring to a gentle boil over medium heat. Reduce the heat and simmer gently for 40 minutes, until the chicken is tender and no longer pink inside. Transfer the chicken to a cutting board (discard the water and garlic) and let cool to room temperature. Shred the chicken with your fingers or by using two forks.
  2. In a large skillet, heat the oil over medium heat. Add the onion and sauté until soft, about 4 minutes. Add the green chile and water, and cook until heated through and the onion is clear. Add 2 cups of the shredded chicken. (Save the remaining 2 cups for Fiber-Full Burrito Bowls.*) Add the salt, blend well, and heat through.
  3. Set the oven rack about 5 inches from the heat source, then preheat on broil.
  4. Lightly coat a baking sheet with nonstick cooking spray. Place the tortillas side by side on the baking sheet. Top each with 1/3 cup of the chicken mixture. Divide the chile sauce and the cheese evenly among the tortillas. Place in the oven until the cheese has melted, about 2 to 3 minutes. Sprinkle evenly with shredded cabbage and radish slices, if desired. Fold and serve immediately.

*Place in a tightly sealed container and refrigerate for up 
to 3 days. Use for Fiber-Full Burrito Bowls.

Recipe adapted from Tex-Mex Diabetes Cooking: More Than 140 Authentic Southwestern Favorites by Kelley Cleary Coffeen, PhD. Available at shopdiabetes.org, 800-232-6733, or bookstores nationwide.

 

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