Sloppy Joes Tex-Mex Style

Ingredients:2 tsp extra-virgin olive oil1 garlic clove, minced1 lb. ground skinless chicken breast1 tsp chili powder1/4 tsp salt1/4 tsp freshly ground black pepper1 1/2 cups prepared black bean and corn salsa1/4 cup fat-free sour cream1 tbsp lime juice4 (7-inch) whole-wheat tortillas,warmed2 tbsp fresh cilantro, chopped1 scallion choppedMakes 4 ServingsHeat the oil in a large skillet over medium-high heat. Add garlic, chicken, chili seasoning, salt and pepper; cook, breaking the chicken apart with a wooden spoon, until no longer pink, about 6 mnutes. Stir in the salsa and cook until heated through, about 3 minutes longer. Remove the skillet from the heat and set aside.Combine the sour cream and lime juice in a small bowl.Place 1 warm tortilla on each of the 4 plates. Spoon about 3/4 cup of the chicken mixture onto each tortilla; top with about 1 1/2 tablespoons of the sour cream mixture. Sprinkle with the cilantro and scallion.WW POINTS VALUE: 6 pts per plate
Note: This recipe appears in the WW in 20 Minutes Cookbook. I was in the mood for some comfort food and this dish hit the spot. I have become a fan of Mexican food and Tex-Mex food sine spending a month in Mexico. Ground chicken mixed in with any kind of herbs and spices is delicious. you can also use ground turkey or beef with this dish and it will still be delicious. If you don't have black bean and corn salsa, use another variety instead. I made the WW version  of Pico de Gallo Salsa in this and it still came out great. This is a very tasty comfort food that can be made on the weeknights for the whole family to love. I also think Iron Chefs Jose Garces and Bobby Flay would like these as well. Iron Chef Flay (or any other Celebrity Chef), if you're reading this, I still want to  challnege you to a Throwdown of any kind at Boston College.