Ww 5 Points Chicken Chile Tacos Recipes

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WW 5 POINTS - CHICKEN CHILE TACOS



Ww 5 Points - Chicken Chile Tacos image

Make and share this Ww 5 Points - Chicken Chile Tacos recipe from Food.com.

Provided by mariposa13

Categories     Chicken Breast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 270.5, Fat 5.3, SaturatedFat 0.9, Cholesterol 58.5, Sodium 92.4, Carbohydrate 29.3, Fiber 4.8, Sugar 4.1, Protein 27.4

TACO CHICKEN CHILI(4 WW POINTS)



Taco Chicken Chili(4 Ww Points) image

Make and share this Taco Chicken Chili(4 Ww Points) recipe from Food.com.

Provided by punkyluv

Categories     Chicken

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 12

1 onion, chopped
16 ounces black beans, canned
16 ounces kidney beans, canned
8 ounces tomato sauce
1 (8 ounce) package corn kernels
2 (14 ounce) cans diced tomatoes and green chilies
1 packet , spicy or 1 packet mild taco seasoning
1 tablespoon cumin
1 tablespoon chili powder
24 ounces boneless skinless chicken breasts
chili pepper, chopped (if you want spicy)
cilantro (diced)

Steps:

  • Combine most of the ingredients (the beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning) in a crock pot (also known as a slow cooker).
  • Set the skinned and boned chicken on top & cover it.
  • Cook on low heat for 10 hours, also you could do it quicker on high heat for 6 hours.
  • 30 minutes before serving, remove the chicken and rip it up. Then put the chicken back into the slow cooker and mix inches Top the chili with fresh cilantro. Feel free to utilize low fat cheese and sour cream as a topping.

Nutrition Facts : Calories 275.4, Fat 2.4, SaturatedFat 0.5, Cholesterol 49.3, Sodium 783.2, Carbohydrate 35.5, Fiber 9.1, Sugar 2.9, Protein 29.9

WW 5 POINTS PORK, PINEAPPLE, AND CHILE TACOS



Ww 5 Points Pork, Pineapple, and Chile Tacos image

Make and share this Ww 5 Points Pork, Pineapple, and Chile Tacos recipe from Food.com.

Provided by mariposa13

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons fresh lime juice
1 teaspoon chili powder
1 large garlic clove, minced
1/4 teaspoon cumin
1/2 lb pork tenderloin or 1/2 lb well trimmed pork loin, sliced into thin strips
2 teaspoons olive oil or 2 teaspoons canola oil
2 poblano chiles, seeded, deveined, and sliced into 1/4-inch (wear gloves to prevent irritation)
1 medium onion, halved lengthwise and thinly sliced
1/4 teaspoon salt
1 cup pineapple tidbits, drained if canned (1/2-inch pieces)
8 (6 inch) corn tortillas

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).

Nutrition Facts : Calories 245.8, Fat 6.9, SaturatedFat 1.6, Cholesterol 37.4, Sodium 204.6, Carbohydrate 32.4, Fiber 4.5, Sugar 6.4, Protein 15.5

WW 5 POINTS - CHICKEN CHILE TACOS



Ww 5 Points - Chicken Chile Tacos image

Make and share this Ww 5 Points - Chicken Chile Tacos recipe from Food.com.

Provided by mariposa13

Categories     Chicken Breast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 270.5, Fat 5.3, SaturatedFat 0.9, Cholesterol 58.5, Sodium 92.4, Carbohydrate 29.3, Fiber 4.8, Sugar 4.1, Protein 27.4

CHICKEN WITH PINEAPPLE SAUCE (WW 5 POINTS)



Chicken With Pineapple Sauce (Ww 5 Points) image

Make and share this Chicken With Pineapple Sauce (Ww 5 Points) recipe from Food.com.

Provided by Redsie

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons packed light brown sugar
1 tablespoon cornstarch
6 ounces crushed pineapple in juice
1/4 cup soy sauce
1/4 teaspoon garlic salt
4 small boneless chicken breasts
1/4 teaspoon ground ginger

Steps:

  • In a saucepan, combine brown sugar and cornstarch.
  • Stir in pineapple, soy sauce, garlic salt and ginger.
  • Cook and stir over low heat until thickened.
  • Place chicken in a greased 9 inch square baking dish.
  • Pour half of the sauce over chicken.
  • Bake, uncovered, at 350F for 15 minutes.
  • Baste, bake 15 minutes longer or until chicken juices run clear, basting several times with the remaining sauce.

Nutrition Facts : Calories 220.8, Fat 8.1, SaturatedFat 2.3, Cholesterol 55.7, Sodium 1063, Carbohydrate 16.5, Fiber 0.5, Sugar 13.2, Protein 20.3

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