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Chicken Nacho Dip

Yield 30 appetizer servings.

Ingredients

  • 1 (1 1/4-ounce) package taco seasoning mix
  • 2 1/2 cups shredded cooked chicken breast (skinned before cooking and cooked without salt)
  • 1/2 cup light beer
  • 1 (4-ounce) can chopped green chiles, undrained
  • 1/2 cup commercial no-salt-added salsa
  • 1 (15-ounce) can black beans, drained
  • 1 tablespoon crushed garlic
  • 1/2 cup minced fresh cilantro
  • 1 1/2 cups (6 ounces) shredded fat-free Cheddar cheese
  • 1 (16-ounce) carton nonfat sour cream alternative
  • 1 1/2 cups seeded, diced tomato
  • 1/2 cup minced green onions
  • 1/4 cup sliced ripe olives

Nutrition Information

  • calories 69
  • caloriesfromfat 18 %
  • fat 1.4 g
  • satfat 0.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 8.1 g
  • carbohydrate 5.6 g
  • fiber 0.0 g
  • cholesterol 14 mg
  • iron 0.0 mg
  • sodium 186 mg
  • calcium 0.0 mg

How to Make It

  1. Reserve 1 teaspoon taco seasoning mix; set aside. Combine remaining taco seasoning mix, chicken, beer, and chiles in a large skillet; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until mixture is thickened. Remove from heat; stir in salsa.

  2. Mash beans and garlic until smooth; stir in cilantro. Spread bean mixture in a 10-inch quiche dish. Spoon chicken mixture evenly over bean mixture; top with cheese. Bake, uncovered, at 375° for 15 minutes or until cheese melts and mixture is thoroughly heated.

  3. Combine sour cream and reserved 1 teaspoon taco seasoning mix; spread over melted cheese. Top with tomato, green onions, and olives. Serve with no-oil baked tortilla chips.

Light and Luscious