CHICKEN TACOS

IF YOU DON’T HAVE LEFTOVER CHICKEN ON HAND, PICK UP A ROTISSERIE CHICKEN FROM YOUR SUPERMARKET TO USE IN THESE QUICK WEEKNIGHT TACOS.

START TO FINISH 30 minutes

• Nonstick cooking spray
• ½ cup chopped onion
• 1 clove garlic, minced
• 2 cups shredded cooked chicken
• 1 8-oz. can tomato sauce
• 1 4-oz. can diced green chile peppers, drained
• 12 6-inch flour tortillas or taco shells
• 2 cups shredded lettuce
• ½ cup seeded and chopped tomato
• ½ cup finely shredded reduced-fat cheddar and/or Monterey Jack cheese (2 oz.)
• Lime wedges

1. Lightly coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add onion and garlic; cook until onion is tender, stirring occasionally. Stir in chicken, tomato sauce, and green chile peppers; heat through.

2. Divide chicken filling among tortillas. Top with lettuce, tomato, and cheese; fold sides over filling. Serve with lime wedges. MAKES 12 TACOS.

PER 2 TACOS 282 cal., 9 g fat (3 g sat. fat), 48 mg chol., 714 mg sodium, 31 g carb., 2 g fiber, 20 g pro.