1/2poundYukon Gold or red potatoescut into bite-size cubes
Olive oil cooking spray
1/2cupOnionchopped
1/2poundboneless skinless chicken breastsdiced
1/2cupred chili enchilada sauce
1/4cuppoblanofinely chopped (or Anaheim or bell pepper)
1teaspoonMexican seasoning blend
1/2cupshredded reduced-fat Monterey Jack cheese
8smallcorn tortillaswarmed or crunchy taco shells
8wedgeslime
Instructions
Place potatoes in a microwave-safe bowl and cover with plastic wrap. Microwave on HIGH for 5 to 7 minutes.
Spray a large skillet liberally with cooking spray. Add potatoes and onion; cook over medium-high heat for 5 minutes, stirring and coating with cooking spray occasionally.
Stir in chicken, pepper and seasoning and cook for 5 minutes more.
Add red chili enchilada sauce and simmer for 5 minutes.
Place equal amounts of cheese on each tortillas and heat in a skillet until cheese is melted.
Add potato mixture and any other desired toppings (shredded cabbage or romaine lettuce, diced tomato, diced avocado, thinly sliced radishes, fresh cilantro leaves, salsa). Serve with lime wedge.