Grilled Chicken Taco Bake

Print Recipe

Prep Time 25

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.