Prep: 5 min Cook Time: 20 min
1 tablespoon vegetable oil
1 pound 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 chilies, undrained
1 1/2 teaspoons McCormick® Chili Powder
1 teaspoon McCormick® Onion Powder
shredded Cheddar cheese
1. In large skillet, heat oil over medium-high heat. Add chicken
strips and cook 5 minutes, stirring frequently.
2. Stir in corn, tomato sauce, chilies, chili powder, and onion
powder. Heat to a boil, reduce heat to medium-low and cook 10
minutes, stirring occasionally.
3. To serve, spoon mixture over tortilla chips and top with cheese.
Makes 4 servings
Nutritional Information Per one serving: About 578 Calories,
Fat 25g, Protein 41g, Carbohydrate 48g, Cholesterol 98mg,
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by McCormick, Inc.