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Chicken Corn Tacos
Prep: 15 min, Cook: 15 min.
  • 2/3 cup plus 2 Tbs. cooked chicken breast, shredded
  • 1 ounce packets taco seasoning mix
  • 3 ounces canned Mexican style corn, drained
  • 4 taco shells or flour tortillas
  • 1/3 cup plus 1 Tbs. lettuce, shredded
  • 1/2 medium tomato, chopped
  • 1 Tbs. plus 2 tsp. sliced ripe olives
  • 1 ounce shredded cheddar cheese

Combine chicken and taco seasoning mix in a skillet over medium high heat. Add the amount of water directed on package for taco filling. Bring to a boil. Reduce heat to medium. Simmer 5-10 minutes, stirring occasionally, or until water is evaporated. Stir in corn and cook until thoroughly heated. Meanwhile, heat taco shells or tortillas as directed on package. Fill each shell with 1/4 cup chicken filling. Top each with lettuce, tomato, olives and cheese.

Per serving: calories 167, fat 7.3g, 39% calories from fat, cholesterol 31mg, protein 12.1g, carbohydrates 13.7g, fiber 1.9g, sugar 2.0g, sodium 336mg, diet points 4.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.0, Bread: 0.8, Lean meat: 0.2, Fat: 0.9, Sugar: 0.0, Very lean meat protein: 1.1

  view detailed nutritional information

The recommended wine is: Zinfandel.