10 servings (2 cups salad and 1 cup taco mixture each)



3 tablespoons olive oil
6 boneless, skinless chicken breasts (1½ pound), cut into bite-size pieces
1 medium onion, chopped (½ cup)
5 cloves (medium) garlic, finely chopped (2½ teaspoons)
12 (6 inch) corn tortillas, torn or cut into small pieces (2½ cups)
1 cup sour cream
1 (19-ounce) can hearty tomato soup
1 15.25 ounce can whole kernel corn, drained
1 15.25 ounce can black beans, drained and rinsed
1 (4.5-ounce) can chopped green chiles
1 (1-ounce) package taco seasoning mix
1/2 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon pepper
2 cups shredded Monterey Jack-Colby cheese (8 ounces)
1 (2 1/4-ounce) can sliced black olives, drained
1-2 head Romaine lettuce, shredded (about 16 cups)
4 tomatoes, chopped (3 cups)
8 medium green onions, chopped (½ cup)
Mango-Peach salsa



Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

In 12-inch skillet, heat oil over medium-high heat. Add chicken, onion and garlic cook about 8 minutes, stirring frequently, until chicken is no longer pink in center. Remove skillet from heat.

Stir in tortillas, sour cream, soup, corn, beans, green chiles, taco seasoning mix, salt, cumin and pepper. Pour into baking dish. Sprinkle with cheese and olives.

Cover tightly with foil bake 30 minutes. Uncover bake 15 minutes longer or until cheese is melted and mixture is bubbly.

In 6-quart bowl, mix lettuce, tomatoes and green onions. Divide lettuce mixture evenly among individual plates. Top each with baked taco mixture and mango-peach salsa.


1 Serving (1 Serving)Calories 490(Calories from Fat 180),Total Fat 20g(Saturated Fat 9g,Trans Fat 0g),Cholesterol 80mgSodium 1230mgTotal Carbohydrate 48g(Dietary Fiber 9g,Sugars 10g),Protein 30gPercent Daily Value*:Calcium Exchanges:2 1/2 Starch0 Fruit0 Other Carbohydrate0 Skim Milk0 Low-Fat Milk0 Milk2 Vegetable2 1/2 Very Lean Meat0 Lean Meat0 High-Fat Meat3 1/2 FatCarbohydrate Choices:3*Percent Daily Values are based on a 2,000 calorie diet..



© DVO