Tinga de Pollo - 0 pts/serving

Tinga de Pollo

4 servings @ 0 pts/serving

Up to 4 Chipotle chilis in adobo sauce

2 cans Muir Glen Organic tomato sauce
1- 2 cups onion (depending on how many onions you want), diced
1 tsp basil
1 lbs boneless, skinless chicken breast
Cilantro

1. Puree chilies and tomato sauce in blender
2. Add blended mixture to a large skillet with high sides
3. Stir in onions and basil
4. Place chicken in mixture and make sure it is covered
5. Bring to a boil.
6. Reduce heat and simmer until chicken is done and easily shredded.
7. Remove chicken, shred and return to pan, stirring into sauce
8. Garnish with cilantro.

Note: This is great as tacos or served on tostadas (see below for low point tostadas), with crema mexicana and queso fresco. Points include chicken dish only, no toppings, tortillas or tostadas.

Low Point Tostadas 2 tostadas

per serving @ 2 pts/serving:

1. Preheat oven to 375
2. Place La Ranchera white corn tortillas (I buy mine at HEB by the bakery where they make their tortillas) directly on the rack, positioned so that they will not bend through the slats.
3. Cook, flipping once, until they are the desired crispness.