|Tortilla chips||6 Ounce (Large Round)|
|Coarsely chopped cooked chicken/Coarsely chopped left over cooked turkey||1 1/2 Cup (24 tbs) (Left Over)|
|Prepared salsa/Basic salsa||3 Tablespoon|
|Canned chopped mild green chilies||4 Ounce , drained (1 Can)|
|Coarsely shredded low fat cheddar cheese||6 Ounce (1.5 Cups)|
|Thinly sliced iceberg lettuce||3 Cup (48 tbs) (For Making The Toppings)|
|Plum tomatoes||8 Ounce , cored and finely diced (For Making The Toppings)|
|Sweet red pepper||1 , cored, seeded, and chopped (For Making The Toppings)|
|Thinly sliced pitted black olives||1/2 Cup (8 tbs) (For Making The Toppings)|
|Prepared salsa/Basic salsa||1/2 Cup (8 tbs) (For Making The Toppings)|
|Sour cream/Plain low||fat yogurt|
Preheat the oven to 375° F.
Lightly coat a 15"x 10"x 1" baking pan with nonstick cooking spray and spread the chips in an even layer in the bottom of the pan.
Toss the chicken with 3 tablespoons salsa in a small bowl and scatter over the chips, then sprinkle the chilies and cheese evenly on top.
Bake, uncovered, for 10 minutes or until the cheese is melted.
3 For the toppings: Arrange the lettuce, tomatoes, pepper, olives, 1/2 cup salsa, and, if desired, the sour cream in separate serving bowls.
Serving size Complete recipe
Calories 2042Calories from Fat 886
% Daily Value*
Total Fat 97 g149.2%
Saturated Fat 19 g95%
Trans Fat 0 g
Sodium 2949 mg122.88%
Total Carbohydrates 167 g55.7%
Dietary Fiber 14 g56%
Sugars 29 g
Protein 139 g278%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet