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Your family will love this Mexican dish and you’ll appreciate that you can get it to the table in under 30 minutes.
1 tablespoon vegetable oil
1 1/4 pounds boneless skinless chicken breasts, cut into strips
1 can (15 1/4 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
1/4 cup chopped green onions
Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.
Stir in corn, tomato sauce, chiles, chili powder and onion powder. Bring to boil. Reduce heat to medium-low; cook 10 minutes, stirring occasionally.
To serve, spoon chicken mixture over tortilla chips. Sprinkle with cheese and green onions. Serve with sour cream, if desired.
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.
(Amount per serving)
I love the recipe, but I prefer a lot less chili powder.
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