Ingredients30 m servings 300 cals
- Spray a 12-inch skillet with the cooking spray. Heat over medium-high heat for 1 minute. Add the chicken in 2 batches and cook until well browned, stirring often.
- Reduce the heat to medium. Stir the soup, picante sauce, chili powder and half the cheese in the skillet and cook until the chicken is cooked through, stirring occasionally. Sprinkle with the remaining cheese and the chips.
- Serving suggestions:
- You can substitute shredded Mexican cheese blend for the Cheddar cheese in this recipe.
- You can use coarsely broken corn chips instead of the tortilla chips if you prefer.
Per Serving: 300 calories; 14.3 g fat; 9.8 g carbohydrates; 31.8 g protein; 93 mg cholesterol; 783 mg sodium. Full nutrition
ReviewsRead all reviews 5
Yummy, absolutely delicious! I adapted this for the microwave for 20 min cooking! Just throw everything but the cheese & tortillas into a microwaveable casserole dish w/ lid. Micro for 12 min. S...
Thsi was good, but need something more to me. Maybe if you served it over rice or wrapped it in a tortilla. I did add some jalepneos for some heat. My BF liked it but I don't think it is somethi...
This was so easy and yummy. I didn't have salsa on hand, so I used half a can of diced tomatoes and added a small can of green chiles. I also sauteed some onions with the chicken.