Chicken Soft Tacos

• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon chipotle chile powder
• 2 (6-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 1 (15-ounce) can black beans, rinsed and drained
• 3 tablespoons fat-free, lower-sodium chicken broth
• 8 (6-inch) corn tortillas
• 1/4 cup reduced-fat sour cream
• 1 ounce shredded cheddar cheese (about 1/4 cup)
• 1 ounce shredded Monterey Jack cheese (about 1/4 cup)
• 2 cups shredded iceberg lettuce
• 1 lime, cut into 8 wedges

1. Preheat oven to 350u0b0.
2. Combine first 3 ingredients in a medium bowl. Sprinkle chicken with 1 1/4 teaspoons spice mixture. Place chicken on a foil-lined baking sheet coated with cooking spray.
3. Bake at 350u0b0 for 30 minutes or until done. Cool slightly. Chop chicken into bite-sized pieces.
4. While chicken bakes, add beans and chicken broth to remaining spice mixture in bowl; mash with a potato masher until blended. Place bean mixture in a small skillet coated with cooking spray. Cook, stirring frequently, over medium heat 2 to 3 minutes or until thoroughly heated.
5. Warm tortillas according to package directions. Spread about 2 tablespoons bean mixture over each tortilla. Top each with about 3 tablespoons chicken, 1 tablespoon salsa, 1 1/2 teaspoons sour cream, 1 tablespoon cheddar cheese, 1 tablespoon Monterey Jack cheese, and 1/4 cup lettuce. Fold in half. Serve with lime wedges.

garlic, ground cumin, chile powder, skinless, cooking spray, black beans, chicken broth, corn tortillas, sour cream, cheddar cheese, shredded monterey jack cheese, lime

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