Taco Chicken Salad - cooking recipe

Ingredients

6 (6 inch) corn tortillas
vegetable cooking spray
1/2 tsp. garlic powder
1/4 tsp. ground red pepper
1/2 c. chopped onion
4 c. shredded cooked chicken breasts
2 (10 oz.) cans tomatoes and green chillies, drained and chopped
3/4 c. nonfat sour cream
6 c. torn iceberg lettuce
1/4 c. + 2 Tbsp. shredded reduced fat sharp Cheddar
3 Tbsp. minced fresh cilantro
3/4 c. commercial mild salsa

Preparation

Place tortillas on large baking sheet.
Bake at 350\u00b0 for 6 minutes.
Remove from oven.
Turn over and coat lightly with spray.
Sprinkle garlic powder and red pepper over tortillas. Bake 6 minutes more until crisp; set aside.
Coat large nonstick skillet with spray.
Place over medium-high heat until hot.
Saute onion until tender.
Add chicken and tomatoes and chillies.
Stir well.
Cook over medium heat.
Stir in sour cream.
Place tortillas on individual plates.
Top each with 1 cup lettuce. Spoon chicken mixture evenly over lettuce.
Sprinkle with Cheddar and cilantro.
Serve with salsa.