Ww 5 Points Chicken Chile Tacos Food

WHITE CHICKEN CHILI

Steps:

• Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.
• Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks.
• Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through.
• Serving size: 1 c

WW 5 POINTS - CHICKEN CHILE TACOS

Steps:

• 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.

WW 5 POINTS PORK, PINEAPPLE, AND CHILE TACOS

Steps:

• To prepare the marinade, combine the lime juice, chili powder, garlic, and cumin in a zip-close plastic bag; add the pork. Squeeze out the air and seal the bag; turn to coat the pork. Let stand 10 minutes or refrigerate, turning the bag occasionally, up to 2 hours. Drain, reserving the marinade.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the pork and saute 3 minutes; transfer with a slotted spoon to a heatproof plate.
• Return the skillet to the heat and add the chilies, onion, and salt. Cook, stirring, until nearly tender, about 8 minutes. Add the pork and its juices, pineapple, and reserved marinade. Cook, stirring until the pineapple is softened and the pork is cooked through, about 5 minute.
• Meanwhile, heat the tortillas according to package directions.
• To serve, spoon a generous 1/3 cup of the filling into each tortilla and roll up to close.
• 5 Points per serving (2 tortillas).