In small saucepan, heat vinegar, sugar and salt to a boil. Stir in onion; cover. Reduce heat and simmer 5 minutes. Pour into small bowl and set aside to cool. In small nonstick skillet, heat chicken, green chilies, taco seasoning and broth over medium heat until hot. In small saucepan used for onions, mix beans and taco sauce; mash about 1/4 of the beans with fork. Heat over medium heat until hot. Stir coleslaw mix into onions. To assemble, spoon 2 rounded tablespoons beans into each taco. Top with 2 rounded tablespoons chicken and onion slaw.
Tip: This recipe is easy to double for more servings. Use medium size pans for heating components. You can use any cooked chicken for this recipe.
Serving Size: about 10oz each (2 tacos)
Nutritional Information Per Serving:
Calories 320, Total Fat 6g (Saturated Fat 1.5g, Trans Fat 1.5g), Cholesterol 45mg, Sodium 1330mg, Carb 42g, Fiber 1g, Sugar 10g, Protein 20g, Calcium 4%, Iron 15%