Directions:
- In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.
- Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.
- Sprinkle with tortilla strips and cheese. Cover and cook about 2 minutes or until cheese is melted.
- Make the Most of This Recipe.
- Success.
- Crisp tortilla strips add extra crunch and are easy to make - just pop them in the oven while preparing the skillet. Bake strips on ungreased cookie sheet in 425°F oven 4 to 7 minutes or until crisp.
- Serve With.
- Add orange wedges or pineapple chunks to quickly finish this meal.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 620.61 Kcal (2598 kJ) | ||
| Calories from fat | 217.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.15g | 37% | |
|---|---|---|---|
| Cholesterol | 113.38mg | 38% | |
| Sodium | 1843.57mg | 77% | |
| Potassium | 729.25mg | 16% | |
| Total Carbs | 54.5g | 18% | |
| Sugars | 6.19g | 25% | |
| Dietary Fiber | 6.47g | 26% | |
| Protein | 45.51g | 91% | |
| Vitamin C | 77.1mg | 128% | |
| Iron | 3.2mg | 18% | |
| Calcium | 349.8mg | 35% | |
| Amount Per 100 g | |||
| Calories | 142.85 Kcal (598 kJ) | ||
| Calories from fat | 50.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.56g | 37% | |
|---|---|---|---|
| Cholesterol | 26.1mg | 38% | |
| Sodium | 424.36mg | 77% | |
| Potassium | 167.86mg | 16% | |
| Total Carbs | 12.54g | 18% | |
| Sugars | 1.42g | 25% | |
| Dietary Fiber | 1.49g | 26% | |
| Protein | 10.48g | 91% | |
| Vitamin C | 17.7mg | 128% | |
| Iron | 0.7mg | 18% | |
| Calcium | 80.5mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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