Chicken Taco Casserole

[4 SP per Serving] This chicken taco casserole is too rich and delicious to be so healthy! Many of the ingredients (onion, bell pepper, salsa) are 0 point foods, meaning it will be more filling with less points!

Information

• Makes: 6 servings
• Source: Slap Dash Mom
• Cook: 20 min

Ingredients

2 cups	cooked skinless boneless chicken breasts
½ medium	onion, chopped
½ medium	bell pepper, chopped
1 packet	taco seasoning mix
¼ cup	water
½ cup	baked low fat tortilla chips, crushed and divided
1 cup	fat free sour cream
1 cup	fat free salsa
½ can	canned black beans
1 cup	low fat shredded cheddar cheese

Instructions

1. Preheat oven to 350°F.
2. Spray casserole dish with non-stick cooking spray.
3. Line the bottom of a casserole dish with half of the chips.
4. Saute the delicious veggies and chicken with the taco powder and water, making a sauce.
5. Stir together cooked veggie mixture with salsa.
6. Spread that mixture over your tortilla chips.
7. Add sour cream, top with cheese, and garnish with cilantro.
8. Bake at 350°F for about 20 minutes.
9. Serve and Enjoy!

Notes

The original recipe called for 1 cup of Tortilla Chips, increasing the SP for that item from 13 to 26. Also, the shredded cheddar cheese was actually Shredded Monterrey Jack, changing the SP from 5 SP to 13 SP. Making the changes, I was able to reduce the total SP of the dish from 57 to 36; or from 9 SP per serving to 6 SP.