Recipes Collection

WHITE CHICKEN CHILI TACOS

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Serves: 14

Ingredients:

  • 14 small tortilla’s (as shown)
  • 1 Tbsp light butter (I use Gay Lea)
  • 1.5 Tbsp flour
  • ½ cup milk (I used 1%)
  • ¼ cup light sour cream
  • ½ cup chicken broth
  • 1 Tbsp chopped canned green chilies
  • Dash of salt & pepper
  • ¼ tsp cumin
  • ¼ tsp chili powder
  • 2 cup (8oz) cooked shredded chicken
  • ¾ cup frozen corn
  • Diced green onion
  • 3.5 oz shredded reduced fat mozzarella (I use Trader Joe’s)

Instructions:

    1. In a pan on the stove melt your butter over medium heat, stir in your flour quickly, it will form a paste.
    2. Whisk in your milk till the paste has dissolved, about 1 minute, stir in sour cream and broth and cook for 2 minutes stirring often, the sauce should thicken. Add seasonings and green chilies, remove from heat and set aside (you can give it a few stirs while it is set aside so it does not set too much)
    3. Preheat oven to 400F, line a large baking sheet with parchment paper
    4. In a bowl mix your shredded chicken, corn and green onion together, pour in your cream sauce and mix well.
    5. Heat a small frying pan on stove over medium heat and add some cooking spray. Heat up one tortilla at a time, place in pan and give the tortilla a light spray, warm about 20 seconds on each side then place on your baking tray.
    6. Scoop about 2 Tbsp of chicken mixture into your tortilla, top with 1 Tbsp shredded cheese and fold over, repeat with all 14 tortillas. I lightly sprayed all of the tortillas just before going into the oven to “crisp” them up a bit.
    7. Bake in the oven for approx 12 minutes.
    8. Serve immediately, makes 14 tacos. They will freeze well, store in the fridge.

 

WEIGHT WATCHERS POINTS INFO :

Freestyle Smart Points- (blue & purple) 2
Smart Points- (green)
Points PLus-

Nutritional info (incl corn):

Calories.. 102…Fat 3.3g…Sat fat 0.8g…Carbs 10.8g…Fiber 1.4g…Sugar 2.1g…Protein 7.2g
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