INGREDIENTS:
Non-stick cooking spray
1-1/2 cups shredded cooked chicken breast
2 tsp olive oil
1/2 cup chopped onions
1 fresh jalapeno pepper, seeded, finely chopped
1 (15 oz) can pumpkin
1-1/2 to 1-3/4 cups water
1 tsp chili powder (or adjust to taste)
1/2 tsp salt
1/2 tsp ground cumin (or adjust to taste)
1 cup canned, low sodium red kidney beans, drained and rinsed
1/2 cup part-skim shredded Mozzarella or Monterey Jack cheese
8 (6″) white corn tortillas, softened
Pico de Gallo or salsa (optional)
Lime wedges (optional)
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