1 Tbsp. olive oil
1/2 lb. boneless skinless chicken breast
1 Tbsp. ground cumin
1 tsp. garlic powder
1 tsp. pepper
1/4 c. H-E-B Enchilada Sauce
4 whole wheat flour tortillas
1/2 bunch cilantro, chopped
1 c. queso asadero
Place a large skillet over Medium-High heat. Add oil. Add chicken and sprinkle with cumin, garlic salt, and pepper. Cook 8 minutes per side then add enchilada sauce. Lower heat and cover pan. Simmer chicken 30 minutes or until tender. Remove from heat.
In the same skillet, use 2 forks to shred the chicken into bite size pieces. Stir to coat chicken with pan drippings.
Heat tortillas before adding stewed chicken. Top tacos with cilantro and queso asadero.
Calories: 240, Total Fat: 9g, Saturated Fat: 2.5g, Sodium: 560mg, Carbohydrates: 20g, Dietary Fiber: 4g, Protein: 18g