Homemade chili tacos Recipe

PREP TIME15 mins

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TOTAL TIME27 mins

COURSEMain meals

SERVINGS14

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: 

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 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.

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.

NOTES

Personal Points- 2-3 depending on your 0PP foods