Scaled down to two servings from Taste of Home February/March 2010 issue
2 chicken breast
1 tsp minced garlic
1 can diced tomatoes with chipotle, undrained
1/2 tsp ground cumin
1/2 tsp chili powder
toppings of choice
Spray a large pot with cooking spray. Brown chicken over medium high heat. Add garlic; cook 1 minute longer. Add the tomatoes, cumin and chili powder. Bring to a boil.
Reduce heat; cover and simmer for 15-20 minutes or until chicken is no longer pink, stirring occasionally.
Serve chicken/tomato mixture on tortillas. Top as desired.
Makes 2 servings: Chicken mixture: 2 points, Tortillas: 2 points. 1/4 cup 75% reduced fat cabot cheese: 1 point TOTAL: 5 points
Check chicken package for points. The chicken I used was 2 points for a breast. All other ingredients in the chicken mixture were zero points.