Chicken and Mushroom Tacos

1-3/4 cups thinly vertically sliced onion
1 jalapeño pepper, seeded and minced
1/4 tsp. sugar
2 cups sliced mushrooms
1 tbsp. bottled minced garlic
1/4 cup Madeira wine or dry sherry
2 cups chopped cooked chicken breast
8 corn tortillas
1 cup shredded cheddar cheese
1/4 cup sour cream

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking
spray. Add onion; sauté 2 minutes. Add jalapeño; sauté 2 minutes. Sprinkle
sugar over onion mixture; sauté 1 minute. Remove onion mixture from pan.

Return pan to heat; recoat with cooking spray. Add mushrooms and garlic to pan;
sauté 1 minute. 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.

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. Serve with sour cream.

4 servings