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
Sodium	431 mg
Protein	12 g
Fiber	1 g
Carbohydrate	18 g
Cholesterol	20 mg
Saturated Fat	1 g
Total Fat	3 g
Calories from Fat	20 %
Calories	148