Dinner: Gluten Free Chicken Salsa-ladas

Points Plus Value: 9 PointsPlus value for two 
Makes 8 tortillas

A few notes on this: I can't eat gluten, so I used corn tortillas. I think this would be better with flour tortillas, since they don't break apart as easily when you roll them up. I also had extra mixture left over, but I counted for the whole amount in the PP value - so it could be slightly less.

Overall, I like this recipe and will make it again. It's filling because it has lots of protein and feels slightly decadent because of the sour cream and cheese.

Prep time: 15 minutes
Bake time: 15 minutes

Ingredients

• 1 cup corn
• 1/2 cup black beans 
• 1 cup salsa (I used Pace restaurant style)
• 1/2 cup light sour cream
• 1/2 bell pepper
• 1/3 yellow onion
• 3/4 cup Kraft Mexican style, 4 cheese shredded cheese
• 2 boneless skinless chicken breasts
• 8 corn tortillas

Saute peppers and onions until the onions are translucent. Mix together peppers and onions, black beans, corn, sour cream, salsa and half the cheese.

Boil and shred chicken breasts. Add chicken and mixture to the tortillas. Roll up tortillas and secure with toothpicks (I didn't do this because the corn tortillas break apart). Add remaining mixture over tortillas and top with cheese.

Bake for 15-20 minutes at 375 and serve hot!