Crispy Baked Chicken Tacos

1/2 C. chopped onion
1 T. homemade taco seasoning (or 1/2 store-bought packet)
1 C. cooked shredded chicken breast
1/2 16-oz can fat-free refried black beans
1/4 C. salsa
1/4 C. light sour cream
1/4 C. fresh cilantro, finely chopped
20 thin corn tortillas
10 T. reduced-fat cheese (Mexican Blend or Jalapeno Jack)
Shredded iceberg lettuce
Hot sauce, salsa, or guacamole (optional)

 

Preheat oven to 400° degrees. Set out a cookie sheet. Spray a non-stick pan with cooking spray, add the onion and cook for 1 to 2 minutes or until it starts to soften. Add the taco seasoning and cook one more minute. Gently mix in chicken, coating with seasoned onions. Push to one side of the pan and add the refried beans and salsa to the other side. When warm and softened, fold into the chicken. Gently stir in the sour cream and cilantro and heat until warm. Set aside. Lightly spray the cooking sheet with baking spray. Slightly wet 3 or 4 tortillas at a time and place in the microwave. Heat on high for 20 to 30 seconds or until softened. Place about 3 T. of filling on one side of the tortilla, fold in half, and place on cookie sheet. Repeat with remaining tortillas and chicken/bean filling. Lightly spray the top of tacos with cooking spray. Bake for 8 to 10 minutes or until the edges are crisp of the tortillas are crisp, the middle starting to crisp, and the filling is hot. Serve stuffed or topped with cheese (1 T. each), lettuce and sauce.

 

Yield: 10 tacos

Serving Size: 2 Tacos

Calories: 220

Fat: 4g

Fiber: 4g