Soft Chicken Tacos
This is a super easy low fat recipe.

Servings: 4

• 4 (4 ounces each) boneless, skinless chicken breast halves
• Cooking oil spray
• 1 small sweet onion, diced
• 1 (16 ounce) jar mild picante sauce
• 1 cup shredded reduced fat Monterey Jack cheese or reduced fat sharp cheddar cheese
• 8 (8 inch) fat-free flour tortillas
• 1/2 cup sliced black olives (optional)
• 1/2 cup fat-free sour cream

Place chicken breasts in a saucepan with enough water just to cover. Bring to a boil, and cook until meat shreds easily. Remove chicken from water, shred, and set aside. Reserve water.

Lightly spray a large heavy nonstick skillet with cooking oil spray. Heat over medium heat. Add onion, and cook until transparent. Add shredded chicken meat, and stir in the picante sauce, and 1/2 cup of the reserved chicken water. Reduce heat to low, and simmer 30 minutes, or until the sauce is thick. Remove the pan from heat, and sprinkle cheese over the chicken mixture.

Serve over flour tortillas and garnish with sliced olives and sour cream.

Per Serving: 386 Calories
6g Fat (15.5% calories from fat)
41g Protein
38g Carbohydrate
11g Dietary Fiber
79mg Cholesterol
1659mg Sodium
Exchanges: 1 1/2 Grain (Starch); 5 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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