I found this recipe in my Cooking Light cookbook & modified it a little bit. It's a really quick & easy weeknight dinner. Serve with Mexican or Spanish rice.
Ingredients:
1 lb skinless, boneless chicken breasts, cut into bite-sized pieces
2 tsps taco seasoning
1/4 cup onion, chopped
Cooking spray
2/3 cup bottled salsa
2/3 cup shredded reduced-fat cheddar cheese
1 (4 oz) can whole green chiles, drained and thinly sliced
1/4 cup fat-free sour cream
1 (small can) sliced black olives
Preparation
Preheat oven to 475°
Combine chicken and seasoning in a medium bowl, tossing to coat
Heat a large nonstick skillet coated with cooking spray over medium-high heat
Add chicken & chopped onion; cook for 4 minutes or until browned, stirring occasionally
Arrange chicken in an 8-inch square baking dish coated with cooking spray; top with salsa, cheese, chiles, & olives
Bake at 475° for 8 minutes or until chicken is done & cheese is melted
Top each serving with 1 tablespoon sour cream
Yield: 4 servings
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