• Servings: 8
• 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

1. Place chicken breasts and dried chipotle chile in a large sauce pan add water until covered.
2. Cook 15 - 20 minutes, until chicken is cooked through. Shred chicken with forks and set aside.
3. Remove seeds from chipotle and dice chile.
4. In a large non-stick skillet, coated with cooking spray, saute onion, garlic and chipotle until tender.
5. Add tomatillo salsa, cumin, corriander, cinnamon and cloves.
6. Simmer 3 minutes.
7. Add beans and shredded chicken.
8. Cook until heated through.
9. Wrap flour tortillas in a slightly damp towel and microwave for 30 seconds, until pliable.
10. Place 3/4 cup chicken mixture in the center of a flour tortilla, fold sides in, then fold in top and bottom.
11. Place on a baking sheet coated in cooking spray.
12. Repeat with remaining filling or tortillas.
13. Lightly spray tortillas with cooking spray.
14. Bake 15 - 20 minutes or until golden and crispy.
16. Garnish with lettuce, salsa and guacamole.
18. Nutritional Info per Serving (without garnish)
19. Calories: 468
20. Fat: 7
21. Carbs: 62
22. Fiber: 8
23. 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.