Chicken Verde Potato Tacos

• From: United States Potato Board

Ingredients

• 1/2 lb Yukon Gold or red potatoes, cut into bite-size cubes

• Olive oil cooking spray

• 1/2 cup onion, chopped

• 1/2 lb boneless and skinless chicken breasts, diced

• 1/4 cup finely chopped poblano pepper (or Anaheim pepper/bell pepper)

• 1 tsp Mexican seasoning blend

• 1/2 cup green chili salsa

• 1/2 cup red chili enchilada sauce

• 1/2 cup reduced-fat, shredded Monterey Jack cheese

• 8 small corn tortillas, warmed (or crunchy taco shells)

• 8 lime wedges

• Cabbage, shredded (optional topping)

• Romaine lettuce, shredded (optional topping)

• Tomato, diced (optional topping)

• Avocado, diced (optional topping)

• Radishes, thinly sliced (optional topping)

• Fresh cilantro leaves (optional topping)

Stuffed with potatoes and tender chicken, these tacos make great party food. Guests can make their own and add additional toppings.

Directions

• 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 to skillet; cook over medium-high heat for 5 minutes, stirring and coating with cooking spray occasionally.
• Stir in chicken, pepper, Mexican seasoning, and green chile salsa and cook for 5 minutes more. Add red chili enchilada sauce and simmer for 5 minutes.
• Place equal amounts of cheese on each tortilla and heat in a skillet until cheese is melted. Add potato mixture and any other desired toppings. Serve with lime wedges.