Give a Mexican favorite a new look with chips standing in for tortillas, plus canned corn, prepared salsa, and tender chicken inside.
cups cut-up cooked chicken
cup Old El Paso™ Thick ‘n Chunky salsa
can (19 oz) Old El Paso™ mild enchilada sauce
can (11 oz) Green Giant™ SteamCrisp® Niblets® whole kernel corn, drained
cups coarsely broken tortilla chips
medium green onions, sliced (1/4 cup)
medium tomato, chopped (3/4 cup)
cup shredded Cheddar-Jack with jalapeño peppers cheese blend (4 oz)
Heat oven to 350°F. In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
Place tortilla chips in ungreased 8-inch square (2-quart) glass baking dish. Top with chicken mixture. Sprinkle with onions, tomato and cheese.
Bake 35 to 45 minutes or until hot and bubbly. If desired, arrange additional tortilla chips around edge of dish.
Cut-up cooked pork can be used instead of the chicken.
If your family loves beans, try adding 1 can (16 oz) spicy chili beans, undrained, to the chicken mixture for extra flavor and fiber.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.