Chicken and Mushroom Tacos

Name: Chicken and Mushroom Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp bottled minced garlic; 227 grams cups chopped cooked chicken breast (about; 8 6-inchs (6-inch) corn tortillas; 1 jalapeño pepper, seeded and minced; 59 milliliters Madeira wine or dry sherry; 473 milliliters presliced mushrooms; 414 milliliters thinly vertically sliced onion; 113 grams cup shredded reduced-fat sharp cheddar cheese; 59 milliliters light sour cream; 0 teaspoons sugar

Chicken and Mushroom Tacos might be just the main course you are searching for. This gluten free recipe serves 4. One portion of this dish contains about 30g of protein, 16g of fat, and From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add onion; saut 2 minutes.

Ingredients you will need

Onion

Add jalapeo; saut 2 minutes.

Sprinkle sugar over onion mixture; saut 1 minute.

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Onion

Sugar

Remove onion mixture from pan.

Ingredients you will need

Onion

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Frying Pan

Return pan to heat; recoat with cooking spray.

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Cooking Spray

Equipment you will use

Frying Pan

Add mushrooms and garlic to pan; saut 1 minute.

Ingredients you will need

Mushrooms

Garlic

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Frying Pan

Add Madeira to pan; cover, reduce heat, and simmer 2 minutes. Uncover; cook 2 minutes or until liquid evaporates, stirring frequently. Stir in onion mixture and chicken; cook 3 minutes or until thoroughly heated.

Ingredients you will need

Whole Chicken

Madeira

Onion

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Frying Pan

Warm tortillas according to package instructions. Spoon about 1/3 cup chicken mixture onto each tortilla. Top each tortilla with 2 tablespoons cheese; fold in half.

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Tortilla

Whole Chicken

Cheese

Serve with sour cream.

Ingredients you will need

Sour Cream

Equipment

Frying Pan

Ingredients

Servings:

1Tbsp

bottled minced garlic 227grams

cups chopped cooked chicken breast (about 86-inchs

(6-inch) corn tortillas 1

jalapeño pepper, seeded and minced 59milliliters

Madeira wine or dry sherry 473milliliters

presliced mushrooms 414milliliters

thinly vertically sliced onion 113grams

cup shredded reduced-fat sharp cheddar cheese 59milliliters

light sour cream 0teaspoons

sugar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Tudor Wines Balo Vineyard Pinot Noir. It has 5 out of 5 stars and a bottle costs about 68 dollars.