INGREDIENTS 8 corn tortillas 1 pound boneless, skinless chicken breasts, trimmed of fat and cut into thin strips 1/4 teaspoon salt, or to taste 2 teaspoons canola oil, divided 1 large onion, sliced 1 large green bell pepper, seeded and sliced 3 large cloves garlic, minced 1 jalapeño pepper, seeded and minced 1 tablespoon ground cumin 1/2 cup prepared hot salsa, plus more for garnish 1/4 cup chopped fresh cilantro Sliced scallions, chopped fresh tomatoes and reduced-fat sour cream, for garnish DIRECTIONS Preheat oven to 300°F. Wrap tortillas in foil and bake until heated through, 10 to 15 minutes. Meanwhile, season chicken with salt. Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot. Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl. Reduce heat to medium and add the remaining 1 teaspoon oil to skillet. Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeño and cumin. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more. Stir in salsa and reserved chicken. Cook, stirring, until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, tomatoes and sour cream. NUTRITION Per serving (without garnishes): 303 calories 6 g fat 1 g sat 32 g carbohydrates 1 g total sugars 31 g protein 5 g fiber SmartPoints value : 7
