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Add a photoServings: 6
Ingredients
- 2 tbsp. vegetable oil
- 3/4 pound boneless chicken breast (cut into sm. pcs)
- 1/2 c. minced green onion
- 1/2 c. minced green pepper
- 1 c. (8 ounce.) thick and chunky salsa
- 1 1/2 c. (6 ounce.) shredded Cheddar cheese
- 1 can (11 ounce.) Mexicorn (liquid removed)
- 1 pkg./bag nacho chips
Directions
- 1. In large skillet, heat oil. Add in chicken and cook over medium heat for 2 min, stirring constantly.
- 2. Add in green onions and green pepper; continue cooking five min or possibly till vegetables are tender and chicken cooked through.
- 3. Remove mix from skillet; drain.
- 4. In same skillet combine salsa and 1 c. of shredded Cheddar and corn.
- 5. Simmer over low heat till cheese is melted; stir in chicken mix.
- 6. Place nacho chips in baking dish. Spoon mix over shells.
- 7. Sprinkle with 1/2 c. shredded cheese.
- 8. Place in preheated 350 degree oven five min or possibly till cheese is melted.
- 9. May use more cheese as desired.
- 10. Makes approximately 40 appetizers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 6 servings | |
| Calories 251 | |
| Calories from Fat 161 | 64% |
| Total Fat 18.23g | 23% |
| Saturated Fat 7.54g | 30% |
| Trans Fat 0.17g | |
| Cholesterol 59mg | 20% |
| Sodium 369mg | 15% |
| Potassium 270mg | 8% |
| Total Carbs 4.07g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.58g | 0% |
| Protein 17.32g | 28% |
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