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.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
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
DIETARY EXCHANGE:
Meat
1-1/2
Starch
1
