Makes 8 servings.
Prep Time: 5 minutes
Cook Time: 20 minutes
INGREDIENTS
1 tablespoon vegetable oil
1 1/4 pounds boneless skinless chicken breasts, cut into strips
1 can (16 ounces) whole kernel corn, drained
1 can (15 ounces) tomato sauce
1 can (4 ounces) chopped green chiles, undrained
2 tablespoons McCormick® Chili Powder
1 teaspoon McCormick® Onion Powder
4 ounces tortilla chips
1 cup shredded Cheddar cheese
DIRECTIONS
1. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.
2. Stir in corn, tomato sauce, chiles, chili powder and onion powder. Bring to boil. Reduce heat to medium-low; cook 10 minutes, stirring occasionally.
3. To serve, spoon chicken mixture over tortilla chips. Sprinkle with cheese.
Tips
Test Kitchen Tip: Substitute McCormick® Chili Seasoning Mix for chili and onion powders. Do not drain corn. Use 1 can (14 1/2 ounces) diced tomatoes in place of the tomato sauce.
A Taste for Health Tip: Subsitute baked tortilla chips and reduced fat cheese for a savings of 37 calories and 5g fat per serving.
NUTRITION INFORMATION
per serving
Calories: 276
Fat: 12 g
Carbohydrates: 19 g
Cholesterol: 60 mg
Sodium: 720 mg
Fiber: 3 g
Protein: 23 g
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