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1/6th of casserole: 252 calories, 11g total fat (5.5g sat. fat), 626mg sodium, 14g carbs, 2g fiber, 4g sugars, 24g protein
Green Plan SmartPoints® value 7*
Blue Plan (Freestyle™) SmartPoints® value 5*
Purple Plan SmartPoints® value 5*
Cook: 35 minutes
1 cup chopped onion
3/4 cup light/reduced-fat cream cheese
3/4 cup shredded reduced-fat Mexican-blend cheese
12 oz. cooked skinless chicken breast, cut into bite-sized pieces
One 10-oz. can diced tomatoes with green chiles, drained
Three 6-inch corn tortillas, cut into quarters
1/8 tsp. each salt and black pepper
2 tbsp. taco seasoning
Preheat oven to 375 degrees. Spray an 8" X 8" baking pan with nonstick spray.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add onion, salt, and pepper. Cook and stir until slightly softened, about 3 minutes.
Transfer onion to a large bowl. Add cream cheese, 1/4 cup shredded cheese, chicken, and taco seasoning. Mix until uniform. Fold in diced tomatoes with chiles.
Transfer half of the chicken mixture to the baking pan, and smooth out the surface. Add half of the tortilla pieces in an even layer, and top with 1/4 cup shredded cheese. Repeat layering with remaining chicken mixture, tortilla pieces, and 1/4 cup shredded cheese.
Cover with foil, and bake for 25 minutes.
Remove foil, and bake until entire dish is hot and bubbly and cheese has lightly browned, about 5 minutes.
MAKES 6 SERVINGS
Today, September 24th, is National Cherries Jubilee Day! Instead we’re celebrating with this cherry-loaded Slow-Cooker Black Forest Dump Cake. Close enough...
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SmartPoints® value* not what you expected? We follow the same method as WW (formerly known as Weight Watchers) when calculating the value of a recipe: We add up the SmartPoints® values* of the individual ingredients using the Recipe Builder, not the calculator. (Many foods have a value of zero and remain zero in recipes.)
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