For additional convenience, cut up 1/2 pound chicken from the deli section of your local supermarket instead of cooking your own.
Makes 12 servings
|2||boneless skinless chicken breasts (about 8 ounces)|
|1||tablespoon plus 1-1/2 teaspoons taco seasoning mix|
|1||teaspoon olive oil|
|3/4||cup fat-free sour cream|
|1||can (4 ounces) chopped mild green chilies, drained|
|1/4||cup minced red onion|
|1||bag (8 ounces) baked fat-free tortilla chips|
|1||cup (4 ounces) shredded reduced-fat Cheddar or Monterey Jack cheese|
|1/2||cup chopped fresh tomato|
|1/4||cup pitted ripe olive slices (optional)|
|2||tablespoons chopped fresh cilantro (optional)|
- Bring 2 cups water to a boil in small saucepan. Add chicken. Reduce heat to low; cover. Simmer 10 minutes or until chicken is no longer pink in center. Remove from saucepan; cool. Chop chicken.
- Combine taco seasoning mix and oil in small bowl; mix until smooth paste forms. Stir in sour cream. Add chicken, green chilies and onion; mix lightly.
- Preheat broiler. Arrange tortilla chips on small ovenproof plates or large platter. Cover chips with chicken mixture and cheese. Broil 4 inches from heat 2 to 3 minutes or until chicken mixture is hot and cheese is melted. Sprinkle evenly with tomato, olives and cilantro, if desired. Serve hot.
|Serving Size:||about 5 tortilla chips with 3 tablespoons topping|
|Calories from Fat||20 %|
|Total Fat||3 g|
|Saturated Fat||1 g|
Check out more recipes for Mexican