Chilli Pizza
Adapted from
McCormick & Company, Inc.
8 servings
| 1 lb ground chicken breast skinless | 14 1/2 ozs no-salt-added stewed tomatoes, undrained and cup up | ||
| 1/2 cup onions, chopped | 14 1/2 ozs canned dark red kidney beans, undrained | ||
| 1 1/4 ozs low-sodium chili seasoning mix | 8 pcs fat-free flour tortillas | ||
| 1 tsp chili powder | 4 ozs cheddar cheese, shredded |
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Preheat oven to 400. In a large skillet cook chicken and onions until chicken is no longer pink. Add chili seasoning mix, chili powder, stewed tomatoes, and beans. Mix well and simmer for 20 minutes. Arrange tortillas in circle on 12-inch pizza pan, overlapping edges where needed. Spread chicken mixture evenly onto tortillas. Top with cheese. Bake 5 to 10 minutes or until cheese melt.
| Calories | 302 | %CFF | 23 % | |
| Total Fat | 8 g | Saturated Fat | 3 mg | |
| Protein | 23 g | Cholesterol | 48 g | |
| Carbohydrates | 34 g | Sodium | 596 mg | |
| Sugars | 4 g | Fiber | 4 g | |
|
6.4 WW Points | ||||
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Rated by 1 users (4.0)
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