Your family will love this Mexican dish and you’ll appreciate that you can get it to the table in under 30 minutes.
5m
PREP TIME
20m
COOK TIME
263
CALORIES
10
INGREDIENTS
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
KEY PRODUCTS
INSTRUCTIONS
- 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.
TIPS AND TRICKS
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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