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Prep/Cook Time: 15 minutes
Servings: 6
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Ingredients
1 cup PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted, 6 oz.
1 can (15 ounces) red kidney beans, rinsed and drained
1 can (14.5 ounces) stewed tomatoes
1 envelope (1.25 ounces) taco seasoning mix
1/2 bag (15 ounces) tortilla chips
1/2 cup shredded Monterey Jack cheese
Sour cream for garnish (optional)
Guacamole for garnish (optional)
Black olives for garnish (optional)
Jalapenó peppers for garnish (optional)
Preparation Steps
- In a medium saucepan stir together chicken, beans, tomatoes and seasoning mix. Heat over medium-high heat to a boil. Reduce heat and simmer, uncovered, 3 minutes.
- Arrange tortilla chips in a 10-inch pie plate; spoon chicken mixture over all. Sprinkle with cheese. Broil under a preheated hot broil 1 to 2 minutes until cheese melts.
- Add toppings, if desired. Serve immediately
Note
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 Nutrition Facts
Serving Size 249g Servings Per Recipe 6 Amount Per Serving (* % of Daily Value) Calories 540 (27%)
Total Fat 24g (37%)
Saturated Fat 4.5g (23%)
Trans Fat 0g
Cholesterol 30mg (10%)
Sodium 1240mg (52%)
Total Carbohydrate 64g (21%)
Fiber 8g
Sugars 7g
Protein 14g
Calcium 25% Iron 25% Vitamin A 4% Vitamin C 10% * Percent of Daily Values are based on a 2,000 calorie diet.
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