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Chili Chicken Mole tacos

Last week I needed a quick easy weeknight meal. My friend, Lisa, gave me the Weight Watchers Turnaround book a few months ago (she ended up with two), so having just rediscovered it I decided to give it a try.

Using the already cooked chicken (Perdue short cuts) this came together pretty easily. It was tasty too. Becky had hers as indicated (i.e., in the taco shells), but I had mine over a big bowl of mixed greens which was good too.

Chili_Chicken_Mole.jpg

Chicken Chili Mole Tacos

1t canola oil
1 large onion chopped
2 garlic cloves, minced
1T unsweetened cocoa powder
1t ancho chili powder
1t ground cumin
1/2t cinnamon
1/2t salt
1/2t dried oregano
1 (14.5 oz)can diced tomatoes
1 (15.5 oz)can pinto beans, rinsed and drained
1C chopped cooked chicken (I used the Perdue short cuts and gave them a good chop first)
8 taco shells heated
2C shredded romaine lettuce
1/2C shredded reduced-fat cheddar cheese

1. Heat the oil in a nonstick Dutch oven over medium heat. Add the onion and garlic; cook, stirring frequently, until golden, about 7 minutes. Add cocoa powder and all the spices and sugar; cook, stirring constantly until fragrant about 1 minute.

2. Add the tomatoes; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended about 8 minutes. Stir in the beans and chicken; return to a simmer and cook until heated through about 3 minutes.

3. Spoon about 1/3 chili into each of the taco shells. Serve with lettuce and cheese.

A serving is two tacos, for a total of 8 points.

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This page contains a single entry from the blog posted on February 21, 2008 3:26 PM.

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