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Chicken Tacos with Salsa Verde (WW: 8 pts)

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Makes: 6 servings adjust



  • 23 cup Light Sour Cream
  • 2 tablespoons Mild Greened Chiles, Canned, chopped, drained
  • 2 tablespoons Fresh Cilantro, Chopped
  • 14 teaspoon Salt
  • 14 teaspoon Hot Pepper Sauce
  • 12 Corn Taco Shells, Warmed
  • 4 cups Chicken Breast, Cubed
  • 34 cup Shredded Sharp Cheddar Cheese, Reduced-fat
  • 12 cup Shredded Lettuce
  • 2 Tomatoes, Seeded and chopped

Step 1

Combine the sour cream, chiles, cilantro, salt, and pepper sauce in a small bowl. Fill the taco shells with equal amounts of the chicken, cheese, lettuce, and tomato; top each with 2 tablespoons of the sour cream mixture.
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