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–+ servings

Grilled Chicken Taco Bake

Print Recipe
Prep Time 25 minutes
25 minutes
Servings 8

Ingredients
  

  • 2 servings of Clancy's Multi-grain Cheddar Crisps approximately 42 crisps
  • 1 pound grilled chicken cooked and shredded
  • 1 onion chopped
  • 1/2 cup of green chiles
  • 2 Tbsps of taco seasoning
  • 1 Tbsp olive oil
  • 1 clove of garlic minced
  • 1 can of black beans drained
  • 1 cup chunky salsa
  • 1 cup of reduced-fat Fiesta Blend cheese
  • Extra chips for scooping

Instructions
 

  • Preheat oven to 350 degrees.
  • Grill chicken, shred, and set aside. (I used my George Foreman)
  • Heat olive oil in large skillet. Sautee garlic, green chiles, and onions until soft.
  • Add beans, salsa, shredded chicken, and taco seasoning and mix well allowing mixture (salsa) to thicken.
  • Line 9x13 dish with multi-grain cheddar crisps. Press crisps gently to break them into pieces.
  • Next add the chicken and bean mixture making sure it covers the crisps in the baking dish.
  • Add 1 cup of reduced-fat shredded cheese to the top of dish and bake on 350 degrees for 15-20 minutes (or until cheese is nice and bubbly).
  • Serve and enjoy!

Notes

Weight Watchers Points Plus: 7pp (If you divide recipe into 8 servings, wwpp = 5pp).
You can add additional crisps for dipping and scooping, use Taco Bake for hard or soft shell tacos, or just make a taco salad!
I used Clancy's Multigrain Cheddar Crisps from Aldi—so good!
You can substitute Clancy's Crisps for any brand of tortilla chips.
Have you tried this recipe? Let us know in the comments!
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