Chicken And Mushroom Tacos

• Cooking spray
• 1 3/4 cups thinly vertically sliced onion
• 1 jalapeno pepper, seeded and minced
• 1/4 teaspoon sugar
• 2 cups presliced mushrooms
• 1 tablespoon bottled minced garlic
• 1/4 cup Madeira wine or dry sherry
• 2 cups chopped cooked chicken breast (about 8 ounces)
• 8 (6-inch) corn tortillas
• 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
• 1/4 cup light sour cream

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; saute 2 minutes. Add jalapeno; saute 2 minutes. Sprinkle sugar over onion mixture; saute 1 minute. Remove onion mixture from pan.
2. Return pan to heat; recoat with cooking spray. Add mushrooms and garlic to pan; saute 1 minute. 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.
3. 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. Serve with sour cream.

cooking spray, onion, pepper, sugar, mushrooms, garlic, madeira wine, chicken, corn tortillas, cheddar cheese, light sour cream

Taken from www.myrecipes.com/recipe/chicken-mushroom-tacos (may not work)