CHICKEN TACOS WITH GUAJILLO PESTO

Chicken Tacos with Guajillo Pesto image

For a change of pace from everyday tacos, coat chicken in a homemade garlicky chile-cilantro pesto, then cook and tuck into tortillas with all the fixings.

Provided by My Food and Family

Categories Home

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

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Ingredients

3/4 cup KRAFT Lite Zesty Italian Dressing
2 guajillo chiles, hydrated
3 cloves garlic, peeled
1-1/2 cups fresh cilantro
1-1/2 lb. boneless skinless chicken breasts
6 whole wheat tortillas (7 inch), warmed
6 KRAFT 2% Milk Singles, halved
3 cups loosely packed shredded romaine lettuce
2 plum tomatoes, seeded, chopped
6 Tbsp. light sour cream

Steps:

Blend first 4 ingredients in blender until smooth. Pound chicken to flatten to 1/4-inch thickness; place in large bowl. Add guajillo pesto; toss to coat. Refrigerate 30 min. to marinate.
Heat large skillet on medium heat. Add chicken in batches; cook 8 min. or until done, turning occasionally. Remove from skillet; cut chicken into strips.
Top tortillas with 2% Milk Singles and chicken; fold in half. Cook, 3 at a time, in large skillet on medium-low heat 2 min. or until Singles are melted, turning once. Transfer to plate; top with lettuce and tomatoes. Serve with sour cream.

Nutrition Facts : Calories 380, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 35 g