Taco Chicken Nachos
the Editors of Publications International, Ltd.
For additional convenience, cut up 1/2 pound chicken from the deli section of your local supermarket instead of cooking your own.
Yield
Makes 12 servings
Ingredients
| 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) |
Preparation
- 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.
Nutritional Information
| Serving Size: | about 5 tortilla chips with 3 tablespoons topping |
| Calories | 148 |
| Calories from Fat | 20 % |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 20 mg |
| Carbohydrate | 18 g |
| Fiber | 1 g |
| Protein | 12 g |
| Sodium | 431 mg |
Dietary Exchange
| Starch | 1 |
| Meat | 1-1/2 |
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