Prep Time 20 min
Cook Time 30 Min
Servings 6 to 8
Difficulty Easy

Ingredients

  • 4 boneless, skinless chicken breasts (about 1 1/4 lbs.)
  • 2 tbsps. Crisco® Pure Vegetable Oil
  • 1 (1 1/4 oz.) packet taco seasoning mix
  • 2 cloves garlic
  • Crisco® Original No-Stick Cooking Spray
  • 1 (10 1/2 oz.) bag tortilla chips
  • 1 (16 oz.) can refried beans
  • 1 (16 oz.) jar mild or medium chunky salsa
  • 3 cups shredded Mexican cheese blend

Directions

  • Step 1

    CUT chicken into 3/4-inch cubes. Combine oil, taco seasoning mix and garlic in medium bowl. Add chicken. Stir to coat.

  • Step 2

    HEAT large nonstick skillet on medium heat. Add chicken, half at a time. Stir-fry about 5 minutes or until browned and no longer pink in center and internal temperature reaches 165°F, reducing heat if necessary. Remove from skillet with slotted spoon.

  • Step 3

    HEAT oven to 425ºF. Spray two 15x10-inch jelly roll pans with no-stick cooking spray.

  • Step 4

    SPREAD chips evenly in prepared pans. Sprinkle chicken over chips. Combine beans and salsa. Spoon over chicken and chips. Sprinkle with cheese.

  • Step 5

    BAKE 6 to 7 minutes or until cheese melts. Serve warm.

Serving size
(1/6 of recipe)

  • Calories 710
  • Calories from Fat330g
  • Total Fat 37g
  • Saturated Fat 15g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 100mg
  • Sodium 1710mg
  • Potassium 0mg
  • Total Carbohydrates 56g
  • Dietary Fiber 6g
  • Sugars 3g
  • Protein 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet