I like making this dish when we have some leftover chicken from the night before. It's quick and simple to make, plus it tastes oh so good! Serves 6.

6 medium tortillas
4 chicken breasts, chopped
1 can diced tomatoes
1 small can green chiles
1 bell pepper, chopped (your choice color)
1 onion, chopped
1 tbsp minced garlic
1 tsp cumin (more if you wish)
2 cups shredded cheese (I used Mozzarella and Monterey Jack)

Spray a pot with nonstick spray. Saute the bell pepper, onion and garlic together till tender. Add the chicken and cumin. If you are using fresh chicken and not leftovers, cook it till all the pink is gone. Add the tomatoes and green chiles. Cover and set heat on medium. Cook for about 10 minutes.

Before I forget, I use La Tortilla Factory Smart and Delicious Tortilla. Only 2 points per serving, AND really high on fiber to fill you up! Good stuff!
Spray a griddle with nonstick spray, and heat. Lay a tortilla on it and spoon a layer of the chicken mixture on one side, and top with some cheese, like so. 
Fold over tortilla using a spatula, and press together. Cheese will melt and will act like a "glue" to keep things together.
Flip over to the other side to heat, cook for a couple more minutes. And that's about it!
About 5 points a serving, which is good news for you. Slice it in thirds and serve it with the salsa of your choice and sour cream, if you wish. Here, I served it with mango salsa, Butter Fried Corn and steamed Broccoli. This plate is about 10 points. NO KIDDING!

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