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 chiles, 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)
1. 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.
2. 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.
3. 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.
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