4 cups shredded cooked chicken breast (skinned before cooking and cooked without salt)
2 (10-ounce) cans tomatoes and green chiles, drained and chopped
3/4 cup nonfat sour cream alternative
6 cups torn iceberg lettuce
1/4 cup plus 2 tablespoons (1 1/2 ounces) shredded reduced-fat sharp Cheddar cheese
3 tablespoons minced fresh cilantro
3/4 cup commercial mild no-salt-added salsa
How to Make It
Place tortillas on a large baking sheet. Bake at 350° for 6 minutes. Remove from oven; turn tortillas over, and coat lightly with cooking spray. Sprinkle garlic powder and red pepper evenly over tortillas. Bake an additional 6 minutes or until tortillas are crisp. Set aside.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; saute until tender. Add chicken and tomato and green chiles; stir well. Cook over medium heat until thoroughly heated, stirring frequently. Remove from heat; stir in sour cream.
Place tortillas on individual serving plates. Top each tortilla with 1 cup lettuce. Spoon chicken mixture evenly over lettuce. Sprinkle salads evenly with Cheddar cheese and cilantro. Serve salads with salsa.