1 T. chili powder
\n1\/2 tsp. salt
\n4 (4-oz.) skinned, boned chicken breast halves
\nCooking spray
\n6 (6-inch) corn tortillas
\n1 (15-oz.) can black beans, drained
\n1 T. Dried-Chile Puree
\n3\/4 C. Tomatillo Puree
\n1\/3 C. chopped green onions<\/p>\n
Preheat grill or broiler. Combine chili powder and salt; rub over both sides of chicken. Place chicken on a grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until done. Cool slightly, and coarsely chop. Preheat oven to 350\u00b0F. Place tortillas directly on middle rack in oven. Bake at 350\u00b0F for 7 minutes (tortillas should be slightly pliable). Mash beans in a microwave-safe bowl to desired consistency; stir in Dried-Chile Puree. Microwave at high 30 seconds or until hot. Divide bean mixture evenly among tortillas; top with chicken. Spoon 2 T. Tomatillo Puree over chicken; sprinkle each with about 1 T. onions.<\/p>\n
Yield: 6 servings.<\/p>\n
Calories: 215
\nFat: 2.5g
\nFiber: 4.4g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. chili powder 1\/2 tsp. salt 4 (4-oz.) skinned, boned chicken breast halves Cooking spray 6 (6-inch) corn tortillas 1 (15-oz.) can black beans, drained 1 T. Dried-Chile Puree 3\/4 C. Tomatillo Puree 1\/3 C. chopped green onions Preheat grill or broiler. Combine chili powder and salt; rub over both sides of chicken. Place chicken on a grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until done. Cool slightly, and coarsely…<\/p>\n