Fat-free sour cream or plain yogurt make terrific toppers for these high-flavor tacos.
 
Prep Time: 15 min
Start to Finish: 6 hrs 30 min
Makes: 6 servings (2 tacos each)

1 ¼ lb boneless skinless chicken thighs
½ package (1.25 oz) taco seasoning mix
1 tablespoon packed brown sugar
1 can (4.5 oz) chopped green chiles, undrained
1 cup frozen whole kernel corn (from 1-lb bag), thawed
1 can (10 oz) enchilada sauce
1 package (4.6 oz) taco shells, warmed if desired
3 cups shredded lettuce
1 medium tomato, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)

1. Spray 3 to 4-quart slow cooker with cooking spray; add chicken thighs. Sprinkle with taco seasoning mix and brown sugar; toss to coat. Mix in green chiles, corn and 1/2 cup of the enchilada sauce. Refrigerate remaining enchilada sauce.

2. Cover and cook on low heat setting 6 to 7 hours.

3. Remove chicken from cooker; place on cutting board. Use 2 forks to pull chicken into shreds. Return chicken to cooker. Stir in green onions. Cover and cook on low heat setting 15 minutes.

4. Heat remaining enchilada sauce. Serve chicken mixture in taco shells with lettuce, tomato and warm enchilada sauce.


Nutritional Information:
1 Serving: Calories 290 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 60mg; Sodium 670mg; Total Carbohydrate 27g (Dietary Fiber 3g, Sugars 8g); Protein 23g Percent Daily Value*: Vitamin A 20%; Vitamin C 10%; Calcium 8%; Iron 20% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 1 1/2 Vegetable; 2 1/2 Lean Meat; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
 
Source: www.eatbetteramerica.com