Salsa Chicken

1. 1

   Cut tortillas into 1/2-inch-wide strips. Place strips in a single layer on an ungreased baking sheet, and coat strips with cooking spray. Bake at 350u00b0 for 10 minutes or until crisp. Let cool.

2. 2

   Combine chicken and 1/4 cup salsa in a large nonstick skillet. Bring to a boil over high heat. Reduce heat to medium-high, and cook 2 minutes, stirring occasionally. Remove from skillet. Set aside, and keep warm. Wipe skillet dry with paper towels.

3. 3

   Coat skillet with cooking spray; place over medium-high heat until hot. Add onion; saute 2 minutes. Add green chiles; saute 2 minutes. Add cheese and 1/4 cup sour cream; stir until cheese melts.

4. 4

   To serve, arrange tortilla strips evenly on individual serving plates. Top tortilla strips evenly with chicken mixture. Spoon onion mixture evenly over chicken mixture. Top each serving with 1 tablespoon of remaining salsa and 1 tablespoon of remaining sour cream.

No additional tips available.