Thursday, August 28, 2014

Crunchy Chicken Skillet Tacos

Most who follow my blog know that I make tacos quite often. My family loves them and could eat them every day! I love how versatile they are and it seems like there are a million different ways to prepare tacos. Well, maybe not a million...but you know what I mean. This Crunchy Chicken Skillet Taco recipe is my variation on a favorite. Easy and incredibly delicious!

Crunchy Chicken Skillet Tacos
Serves 6
Cal 268, Carbs 19.8, Fat 10, Fiber 2.1, Protein 24.5

16 oz. boneless skinless chicken tenderloins
1 tbsp. taco seasoning
1/2 cup enchilada sauce
1/2 cup corn
1 can petite diced tomatoes, drained
1/2 cup fat free black beans, rinsed and drained
1.25 cups reduced fat shredded cheddar jack cheese
1/2 cup finely chopped yellow onion
2 cups crushed tortilla chips
Sour Cream and Shredded Lettuce for additional toppings, optional

Sprinkle chicken with 1 tbsp taco seasoning. In a large skillet on medium-high heat add chicken and onions cooking about 10-12 minutes or until chicken is cooked through and onions are soft. Add in the enchilada sauce,black beans, and tomatoes. Let simmer 5 minutes. Top with shredded cheese and crushed tortilla chips. Enjoy!


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