• 2 Large Chicken Breasts, Fully Cooked
  • 3 Cans Ro-Tel
  • 2 Cans Light Red Kidney Beans
  • 1/2 Cup Water
  • 1/2 Package Taco Seasoning
  • 2 Tbs. Chili Powder
  • 1 Tsp. Cumin
  • 1/2 Tsp. Garlic Powder
  • 1/2 Tsp. Cayenne Pepper
  • 1/2 Tsp. Black Pepper
  • 1/4 Cup Fat Free Sour Cream
  • 10 Whole Wheat Tortillas
  • 2 Cups Weight Watchers Mexican Cheese

This was one of the first recipes I posted on my blog, and it has been the most popular one ever since.  I started the Weight Watchers program a few weeks ago, and it has been tough giving up some of the foods I love.  While the original recipe isn’t the worst thing you can eat, the tortilla chips and cheese certainly aren’t the best for people watching their figure.  I played around with this enough to take it from 32 PointsPlus per serving down to about 9 without losing any of the flavor I loved.

I promise you will like this version just as much as the original.

For the chicken, I usually buy a rotisserie chicken from the store and pull the meat off of it.  It saves a lot of time, and you add so many spices and layers of flavor, no one will ever know.  You can always make your own chicken breasts and cut or shred them once they’ve cooled.

For the chicken, I like to mix it up by shredding some and pulling off some larger chunks.  This adds a little texture to the dish, but there’s really no science behind it.  Go with what you love.

In a large skillet, add the shredded chicken, Ro-Tel, water, beans and spices, and bring this to a fast simmer.  There is cornstarch in taco seasoning, so it will help thicken this up a bit.  Let this simmer for about 5 minutes and taste for seasoning.  You may need to add a little salt at this point, but keep in mind, you will be adding cheese and tortilla chips later, and those can be pretty salty.  Turn off the heat and stir in the sour cream.

In a 9″ x 13″ baking pan, layer half of the tortillas so that they cover the bottom of the pan completely.  You may have to cut them a little.  Pour half of the chicken mixture evenly over the chips and add half of the cheeses.  Repeat these steps to form a second layer.  Cover the pan with foil and bake in a preheated 350 degree oven for 45 minutes.

That’s it.  I wasn’t lying when I said it was super easy.

You can serve this by itself, or you can add sour cream, salsa, rice, jalapeños, guacamole or anything else you think would go great with it.  Keep in mind that anything you add could also be adding additional points.  Boo!