Picnic Pizza Tacos

Pizza Tacos are regular tacos with more gravy and spice. The meat is marinated with cumin, chili, broth and adobo sauce. This dish is great on a picnic. Here is the yummy recipe:

For the enchilada sauce:

• 2 garlic cloves, minced
• 1-2 tbsp chipotle chilis in adobo sauce
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 3/4 cup reduced sodium chicken broth
• kosher salt and fresh pepper to taste

For the chicken:

• 1 tsp vegetable oil
• 9 oz cooked shredded chicken breast, from 2 small breasts
• 1 cup diced onion
• 2 large clove garlic, minced
• 1/4 cup cilantro
• kosher salt
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1 tsp chipotle chili powder
• 1/3 cup chicken broth
• 1/2 cup tomato sauce

For the enchilada:

• Eight 7-inch low-carb whole wheat flour tortillas, (la tortilla factory)
• 1 cup shredded low fat Mexican cheese
• non-stick cooking spray
• 2 tbsp chopped scallions or cilantro for topping

• In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
• Preheat oven to 400 degrees.
• Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
• Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
• Place on baking dish seam side down, top with sauce. Then top with cheese.
• Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.
• Picnic ready!

Super yummy spicy pizza tacos!