yield: serves 8 @ 5pts each
1 cup salsa
10 ounces tostitos baked tortilla chips (we did half and half with tortilla chips and baked doritos)
5 ounces evaporated milk
4 ounces chopped green chilies
10 1/2 ounces fat-free cream of chicken soup
10 ounces Velveeta 2% cheese product
12 1/2 ounces cooked chicken breasts (we used two of the Oscar Meyer grilled chicken strips found near the lunch meat)
1. combine salsa, milk, chilies, soup, cheese and chicken in saucepan
2. heat until cheese is melted
3. fill a 9x13 casserole with chips
4. pour sauce over chips and bake in 350 degree oven until bubbly, about 20 minutes
We had some peppers and onions around so we included those in the saucepan mixture. This was delicious! Mike was worried it'd taste more like nachos but it didn't - it was so tasty and filling! Bryker loved it, too! And it warmed up good for leftovers, yum yum!
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