White chicken chili tacos




 INGREDIENTS

  • 14 small tortilla’s as shown
  • 1 Tbsp light butter I use Gay Lea
  • 1.5 Tbsp flour
  • 1/2 cup milk I used 1%
  • 1/4 cup light sour cream
  • 1/2 cup chicken broth
  • 1 Tbsp chopped canned green chilies
  • Dash of salt & pepper
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 2 cups 8oz cooked shredded chicken
  • 3/4 cup frozen corn
  • Diced green onion
  • 3.5 oz shredded reduced-fat mozzarella I use Trader Joe’s

INSTRUCTIONS

  • In a pan on the stove melt your butter over medium heat, stir in your flour quickly, it will form a paste.
  • 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)
  • Preheat oven to 400F, line a large baking sheet with parchment paper
  • In a bowl mix your shredded chicken, corn and green onion together, pour in your cream sauce and mix well.
  • Heat a small frying pan on the 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.
  • 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.
  • Bake in the oven for approx 12 minutes.
  • Serve immediately, makes 14 tacos. They will freeze well, store in the fridge.

NOTES

Personal Points- 2

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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