Ingredients
- 1/2 pound Yukon Gold or red potatoes cut into bite-size cubes
- Olive oil cooking spray
- 1/2 cup Onion chopped
- 1/2 pound boneless skinless chicken breasts diced
- 1/2 cup red chili enchilada sauce
- 1/4 cup poblano finely chopped (or Anaheim or bell pepper)
- 1 teaspoon Mexican seasoning blend*
- 1/2 cup shredded reduced-fat Monterey Jack cheese
- 8 small corn tortillas warmed or crunchy taco shells
- 8 wedges lime
Servings:
Units:
Instructions
- Place potatoes in a microwave-safe bowl and cover with plastic wrap. Microwave on HIGH for 5 to 7 minutes.
- Spray a large skillet liberally with cooking spray. Add potatoes and onion; cook over medium-high heat for 5 minutes, stirring and coating with cooking spray occasionally.
- Stir in chicken, pepper and seasoning and cook for 5 minutes more.
- Add red chili enchilada sauce and simmer for 5 minutes.
- Place equal amounts of cheese on each tortillas and heat in a skillet until cheese is melted.
- Add potato mixture and any other desired toppings (shredded cabbage or romaine lettuce, diced tomato, diced avocado, thinly sliced radishes, fresh cilantro leaves, salsa). Serve with lime wedge.
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