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Ww 5 Points - Chicken Chile Tacos

By mariposa13 on May 25, 2005

Photo by mariposa13

1 Reviews

Photo by mariposa13

About This Recipe

"From a low-fat recipe website."

2 red bell peppers
2 fresh green anaheim chilies ( California or New Mexico, or 1 green bell pepper)
4 -5 fresh jalapeno chilies
1 1/3 lbs boneless skinless chicken breasts
1 tablespoon salad oil
1 onion, thinly sliced
3 garlic cloves, minced
1 tablespoon cumin seed
1/2 cup chopped fresh cilantro
3 tablespoons lime juice
salt and pepper
1 dozen warm corn tortillas (6- or 7-in.) or 1 dozen low-fat flour tortillas ( 6- or 7-in.)
lime wedge
nonfat sour cream, and salsa if desired

Stem and seed bell peppers and Anaheim and jalapeno chilies.
Cut bell pepper and chilies into thin slivers about 3 inches long.
Cut chicken crosswise into thin slices about 3 inches long.
Set a 10- to 12-inch frying pan over high heat. Add 2 teaspoons oil. When hot, add chicken, and stir-fry until chicken is opaque throughout, 4 to 5 minutes.
Remove chicken from pan.
Return pan to high heat. Add remaining 1 teaspoon salad oil, sliced onion, garlic, and cumin; stir-fry for 1 minute. Add the bell pepper and chilies.
Stir-fry until they begin to wilt, about 2 minutes. Return cooked chicken to the pan. Add chopped cilantro, lime juice, and salt and pepper to taste. Pour into a bowl.
To assemble each taco, fill a tortilla with chicken mixture. Squeeze a lime wedge over the filling. Add salsa and nonfat sour cream to the taco to taste.

No Notes

Serving Size: 1 (256 g)

Servings Per Recipe: 6

"I made this with left over chicken and I must say for only being 5 points this is really good! I added one more Anaheim and jalapeno and also sprinkled it with crushed red pepper because we were in the mood for a spicy lunch! I also used a combination of red, green and yellow bell peppers (great color!)I served them on flour tortillas with sour cream and avocado slices Thank you for a wonderful meal!"

By NcMysteryShopper on January 26, 2006 | 242382