• Cooking Time:
  • Servings: 8
  • Preparation Time:


  • 2 lbs skinless chicken breast
  • 1 dried chipotle chile
  • 1/2 C onion, chopped
  • 4 cloves garlic, chopped
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp cinnamon
  • 1/2 tsp cloves
  • 16 oz tomatillo salsa
  • 2 15.5oz cans pinto beans, drained & rinsed
  • salt & pepper to taste
  • 8 10in flour toritllas
  • Optional: lettuce, salsa, guacamole


  • Place chicken breasts and dried chipotle chile in a large sauce pan add water until covered.
  • Cook 15 - 20 minutes, until chicken is cooked through. Shred chicken with forks and set aside.
  • Remove seeds from chipotle and dice chile.
  • In a large non-stick skillet, coated with cooking spray, saute onion, garlic and chipotle until tender.
  • Add tomatillo salsa, cumin, corriander, cinnamon and cloves.
  • Simmer 3 minutes.
  • Add beans and shredded chicken.
  • Cook until heated through.
  • Wrap flour tortillas in a slightly damp towel and microwave for 30 seconds, until pliable.
  • Place 3/4 cup chicken mixture in the center of a flour tortilla, fold sides in, then fold in top and bottom.
  • Place on a baking sheet coated in cooking spray.
  • Repeat with remaining filling or tortillas.
  • Lightly spray tortillas with cooking spray.
  • Bake 15 - 20 minutes or until golden and crispy.
  • Garnish with lettuce, salsa and guacamole.
  • Nutritional Info per Serving (without garnish)
  • Calories: 468
  • Fat: 7
  • Carbs: 62
  • Fiber: 8
  • Protein: 38


Instead of frying these, I baked them in a hot oven for a tasty delicious low fat dish. This recipe is adapted from Foods and Flavors of San Antonio by Gloria Chadwick.

Categories: Brunch  Dinner  Low Fat  Lunch  Main Dish  Mexican  Poultry  Tex-Mex 

Author Credit: Gloria Chadwick

Website Credit:

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