 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
|
Ingredients:
1 lb boneless skinless chicken breast, cubed |
1 (10 ounce) can diced tomatoes and green chilies, undrained (rotel) |
1 (16 ounce) can kidney beans, rinsed and drained |
1 (16 ounce) can chili beans, undrained |
1 teaspoon paprika |
1 teaspoon ground cumin |
1/2 teaspoon cayenne pepper |
1 (13 1/2 ounce) package tortilla chips |
1 1/2 cups shredded mexican blend cheese, divided |
Directions:
1. In a large skillet coated with cooking spray, saute the chicken until no longer pink.
2. Add the tomatoes; cook over med-high heat for 3 minutes or until tomato juice is reduced.
3. Stir in the beans, paprika, cumin, and cayenne; cook for 5 minutes or until heated through.
4. Taste and adjust seasoning with salt and pepper or whatever.
5. Arrange the tortilla chips on two large microwave-safe plates; sprinkle each with 1/4 cup cheese.
6. Top with chicken mixture and remaining cheese.
7. Microwave, uncovered, on high for 25-30 seconds or until cheese is melted.
|
|