Chicken and Mushroom Tacos

Ingredients

• 1 tablespoon bottled garlic minced
• 8 ounces chicken breast cooked chopped
• 8 6-inch corn tortillas ()
• 1  jalapeno minced seeded
• 0.3 cup madeira wine dry
• 2 cups pre mushrooms 
• 1.8 cups thinly onion vertically sliced
• 4 ounces sharp cheddar cheese shredded reduced-fat
• 0.3 cup cup heavy whipping cream light sour
• 0.3 teaspoon sugar 

Equipment

• frying pan

Directions

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
2. Add onion; saut 2 minutes.
3. Add jalapeo; saut 2 minutes.
4. Sprinkle sugar over onion mixture; saut 1 minute.
5. Remove onion mixture from pan.
6. Return pan to heat; recoat with cooking spray.
7. Add mushrooms and garlic to pan; saut 1 minute.
8. 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.
9. 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.
10. Serve with sour cream.