These tacos are so good and have great flavor plus they come together super easy, only 102 calories each, 3 PP if following WW.
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
instruction
- 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
3 points per taco based on the WW app recipe creator.