Cheesy Chicken Burrito Filling

2 (12.5 oz.) Cans 99% Fat Free Chicken Breast Chunks packed in water, drained
1 Cup Chunky Salsa (hot, medium or mild)
1/2 Cup Water
1/2 Cup Quick Cooking Oats
1 (1.5 oz.) Packet Taco Seasoning
1 (15 oz.) Can Black Beans, rinsed and drained
5 oz. Light Velveeta Cheese, cubed small

Place the drained chicken into a medium pot and break the chunks up with your fingers to resemble shredded chicken. Add the salsa, water, oats and taco seasoning. Stir well to mix ingredients together. Turn the heat to medium and stir every minute or so to keep the mixture from burning until the oats are dissolved and the mixture takes on a slightly creamy texture. Turn the heat down to medium low and stir in the beans and cheese. Cook, stirring often until the cheese has completely melted and the mixture is hot throughout. You can serve this on 1 point tortillas, taco shells, tostadas, hamburger buns, or anything else you can think of for additional points. This freezes well if you have leftovers.

Serves: 13 (1/2 Cup Each)
Per Serving: 135 Calories; 3g Fat (19.7% calories from fat); 18g Protein; 9g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 820mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates. WWP: 3 (www.AimeesAdventures.com)