Chicken Ole 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 tortilla chips 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, Sodium 1218mg ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by McCormick, Inc.