4 Boneless Skinless Chicken Breast (cooked & shredded or chopped)
1 tablespoon olive oil or butter
1 cup onion (chopped)
1 small can green chilies (chopped)
16oz. light or fat-free sour cream
1 can 98% fat-free cream of chicken soup
1 teaspoon cumin (optional)
salt/pepper to taste
1 bag corn tortilla chips
8 oz. shredded colby-jack cheese
Prepare a 2-quart casserole dish with cooking spray. Crush tortilla chips.
Heat oil (or butter) in large saute skillet. Add onion and cook for 2-3 minutes on medium-high heat until translucent.
Add green chilies, sour cream, soup and seasonings. Mix well and stir until heated through out.
Place a think layer of chips in bottom of casserole dish. Layer with chicken mixture and cheese. Repeat layers again topping with a layer of chips.
Cover tightly with foil and bake in a 350 oven for 30-45 minutes or until chips have softened.
Remove foil, top with cheese and bake until cheese is melted.
Serve w/ salsa, lettuce & tomatoes.
