• 1 lb. ground chicken
• 1 small onion, chopped
• 1 clove garlic, crushed
• 2 tsp. chili powder
• 4 large flour tortillas
• 2 Tbs. olive oil
• 3/4 cup tomato salsa
• 1 cup Monterey Jack cheese, shredded
• 1/4 cup sour cream

Preheat oven to 400°F. Heat a heavy nonstick skillet over medium high heat. Sauté chicken, onion, and garlic about 5 minutes until chicken is browned, stirring often to break up lumps of meat. Drain off excess liquid. Stir in chili powder. Arrange tortillas flat on large baking sheets and brush lightly with oil. Bake 3-4 minutes, or until almost crisp. Spread 2 Tbs. salsa over each tortilla. Divide chicken mixture evenly between tortillas. Sprinkle with cheese and dot with remaining salsa. Bake about 6 minutes, until cheese is melted and tortillas are browned. Serve with a dollop of sour cream.

Per serving: calories 580, fat 25.2g, 39% calories from fat, cholesterol 97mg, protein 40.7g, carbohydrates 46.3g, fiber 3.6g, sugar 4.5g, sodium 766mg, diet points 13.5.

Dietary Exchanges: Milk: 0.1, Vegetable: 1.1, Fruit: 0.0, Bread: 2.7, Lean meat: 3.8, Fat: 3.8, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Fumé Blanc, Chianti, or Beaujolais.