Jul 5, 2014




This is one of my favorite recipes just lightened up. Even lighted this recipe is awesome. It’s still my favorite no matter how light it goes. I used light products or fat free whatever you can find.

What’s great about this recipe is that it is only 7 points on Weight Watcher Plus which is completely doable with some veggies on the side.  Love it!

King Ranch Chicken, Borracho Beans, and Mandarin Oranges 11 points
Ingredients:
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 3 cloves garlic minced
  • Vegetable cooking spray
  • 1 cup chopped cooked chicken breasts
  • 1/2 (10-ounce) can fat-free cream of chicken soup, undiluted
  • 1/2 (10-ounce) can fat-free cream of mushroom soup, undiluted
  • 1 (10-ounce) can diced tomato and green chiles (Rotel)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 9 (6-inch) Mission corn tortillas thins (3 per serving)
  • 1 (8-ounce) block 2% milk Velveeta
Directions:
  1. Sauté onion, garlic, and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.
  2. Stir in remaining ingredients, except tortillas and cook until cheese has melted down; remove from heat.
  3. Tear tortillas into 1-inch pieces; then add to pot and mix. Pour mixture into a greased 7x11 pan or something similar.
  4. Bake at 350° for 30 to 35 minutes or until bubbly.
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