 | | Directions | 1. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.
2. Stir in corn, tomato sauce, chiles, chili powder and onion powder. Bring to boil. Reduce heat to medium-low; cook 10 minutes, stirring occasionally.
3. To serve, spoon chicken mixture over tortilla chips. Sprinkle with cheese and green onions. Serve with sour cream, if desired.Test Kitchen Tip: 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. |
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Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 8
|  | | Ingredients | | - | | 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 |
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| | Nutrition (per serving) | Calories: 263 Calories
Fat: 11 Grams
Protein: 22 Grams
Cholesterol: 61 Milligrams
Carbohydrates: 19 Grams
Sodium: 613 Milligrams
Fiber: 2 Grams
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