Chicken Verde Potato Tacos
Stuffed with potatoes and tender chicken, these tacos make great party food. Guests can make their own and add additional toppings.
- 1/2 lb Yukon Gold or red potatoes, cut into bite-size cubes
- Olive oil cooking spray
- 1/2 cup onion, chopped
- 1/2 lb boneless and skinless chicken breasts, diced
- 1/4 cup finely chopped poblano pepper (or Anaheim pepper/bell pepper)
- 1 tsp Mexican seasoning blend
- 1/2 cup green chili salsa
- 1/2 cup red chili enchilada sauce
- 1/2 cup reduced-fat, shredded Monterey Jack cheese
- 8 small corn tortillas, warmed (or crunchy taco shells)
- 8 lime wedges
- Cabbage, shredded (optional topping)
- Romaine lettuce, shredded (optional topping)
- Tomato, diced (optional topping)
- Avocado, diced (optional topping)
- Radishes, thinly sliced (optional topping)
- Fresh cilantro leaves (optional topping)
- 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 to skillet; cook over medium-high heat for 5 minutes, stirring and coating with cooking spray occasionally.
- Stir in chicken, pepper, Mexican seasoning, and green chile salsa and cook for 5 minutes more. Add red chili enchilada sauce and simmer for 5 minutes.
- Place equal amounts of cheese on each tortilla and heat in a skillet until cheese is melted. Add potato mixture and any other desired toppings. Serve with lime wedges.
Calories from Fat 52 (20%)
(9%)Total Fat 6g
(12%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Total Carbohydrate 32g
(14%)Dietary Fiber 3g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.