Chicken Ole Recipe

Your family will love this Mexican dish and you’ll appreciate that you can get it to the table in under 30 minutes.
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  • 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
5 mins
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.
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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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