| chicken Chile Verde Tacos source: Sunset Magazine - January 1997 yield: 4 Servings 3 Cups Shredded Cabbage
1 Cup Fresh Cilantro, Lightly Packed
1 Cup Green Chile Salsa
1 Pound Boneless Skinless Chicken Breasts
1 Teaspoon Salad Oil
3 Cloves Garlic, Minced
1 Teaspoon Ground Cumin
1/2 Teaspoon Dried Oregano
8 Flour Tortillas, Reduced Fat Or Regular combine Cabbage, Cilantro And Salsa In A Serving Dish; Set Aside. 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 Serving Dish. wrap Tortillas In A Cloth Towel And Cook In Microwave Oven On Full Power Until Hot, About 1 1/2 Minutes. at The Table, Spoon The Cabbage And Chicken Mixture Into The Tortillas. per Serving: 356 Cal., 17% (62 Cal.) From Fat; 32 G Protein; 6.9 G Fat (0.5 G Sat.); 30 G Carbo (4.6 G Fiber); 858 Mg Sodium; 66 Mg Chol |
