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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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Ingredients:
1 (1 1/4-ounce) package taco seasoning mix |
2 1/2 cups shredded cooked chicken breast (skinned before cooking and cooked without salt) |
1/2 cup light beer |
1 (4-ounce) can chopped green chiles, undrained |
1/2 cup commercial no-salt-added salsa |
1 (15-ounce) can black beans, drained |
1 tablespoon crushed garlic |
1/2 cup minced fresh cilantro |
1 1/2 cups (6 ounces) shredded fat-free cheddar cheese |
1 (16-ounce) carton nonfat sour cream alternative |
1 1/2 cups seeded, diced tomato |
1/2 cup minced green onions |
1/4 cup sliced ripe olives |
Directions:
1. Reserve 1 teaspoon taco seasoning mix; set aside. Combine remaining taco seasoning mix, chicken, beer, and chiles in a large skillet; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until mixture is thickened. Remove from heat; stir in salsa.
2. Mash beans and garlic until smooth; stir in cilantro. Spread bean mixture in a 10-inch quiche dish. Spoon chicken mixture evenly over bean mixture; top with cheese. Bake, uncovered, at 375° for 15 minutes or until cheese melts and mixture is thoroughly heated.
3. Combine sour cream and reserved 1 teaspoon taco seasoning mix; spread over melted cheese. Top with tomato, green onions, and olives. Serve with no-oil baked tortilla chips.
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