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Chicken Chile Verde Tacos




  1. Combine cabbage, cilantro and salsa in a serving dish; set aside.
  2. Cut chicken crosswise into 1/2-inch wide strips.
  3. In a 10- to 12-inch nonstick frying pan over medium-high heat, stir oil, onion and garlic for 2 minutes.
  4. Increase heat to high, add chicken, and stir often until meat is no longer pink in center, 4 to 6 minutes.
  5. Add cumin and oregano; stir for 15 seconds. Spoon into serving dish.
  6. Wrap tortillas in a cloth towel and cook in microwave oven on full power until hot, about 1 1/2 minutes.
  7. At the table, spoon the cabbage and chicken mixture into the tortillas.

Yield: 4 servings

Per serving: 356 cal., 17% (62 cal.) from fat; 32 g protein; 6.9 g fat (0.5 g sat.); 30 g carbo (4.6 g fiber); 858 mg sodium; 66 mg chol

Source: Sunset magazine - January 1997


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