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Chicken Ole Recipe

Your family will love this Mexican dish and you’ll appreciate that you ......
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Servings:
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Ingredients
  • 1 tablespoon vegetable oil
  • 1 1/4 pounds boneless skinless chicken breasts, cut into strips
  • 1 can (15 1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) tomato sauce
  • 1 can (4 ounces) chopped green chiles, undrained
  • 2 tablespoons McCormick® Chili Powder
  • 1 teaspoon McCormick® Onion Powder
  • 4 ounces tortilla chips
  • 1 cup shredded Cheddar cheese
  • 1/4 cup chopped green onions
Directions
PREP
5 mins
COOK
20 mins
1. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.

2. Stir in corn, tomato sauce, chiles, chili powder and onion powder. Bring to boil. Reduce heat to medium-low; cook 10 minutes, stirring occasionally.

3. To serve, spoon chicken mixture over tortilla chips. Sprinkle with cheese and green onions. Serve with sour cream, if desired.Test Kitchen Tip: Substitute McCormick® Chili Seasoning Mix for chili and onion powders. Do not drain corn. Use 1 can (14 1/2 ounces) diced tomatoes in place of the tomato sauce.
Your family will love this Mexican dish and you’ll appreciate that you can get it to the table in under 30 minutes.
Nutrition (per serving)
Calories: 263 Calories
Fat: 11 Grams
Protein: 22 Grams
Cholesterol: 61 Milligrams
Carbohydrates: 19 Grams
Sodium: 613 Milligrams
Fiber: 2 Grams
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