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Chicken and Veggie Tacos
Ingredients
-
1
18 ounce tub taco sauce with shredded chicken
-
8
taco shells
-
1
cup shredded, peeled jicama; shredded carrot; packaged shredded broccoli (broccoli slaw mix); or canned black beans, rinsed and drained
-
2/3
cup shredded colby and Monterey Jack cheese (about 2 ounces)
-
Light dairy dour cream (optional)
Directions
1. In a medium saucepan cook chicken mixture over medium heat for 6 to 8 minutes or until heated through. Spoon chicken mixture into taco shells. Top with vegetables and cheese. If desired, serve with sour cream.
2. Makes 8 tacos
Nutrition Facts
(Chicken and Veggie Tacos)
- Servings Per Recipe 8,
- Calories 176,
- Protein (gm) 9,
- Carbohydrate (gm) 15,
- Fat, total (gm) 8,
- Cholesterol (mg) 37,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 1,
- Vitamin A (IU) 340,
- Vitamin C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Sodium (mg) 602,
- Potassium (mg) 24,
- Calcium (DV %) 111,
- Iron (DV %) 1,
- Starch () 1,
- Lean Meat () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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