1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
12 ounces Velveeta®, cut into 1/2-inch cubes
2 cans (10 oz each) chunk chicken breast, drained
6 ounces baked tortilla chips (6 ounces = about 6 cups)
1-1/2 cups shredded lettuce
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
3/4 cup Breakstone's® or Knudsen® Sour Cream
3/4 cup guacamole
|% Daily Value|
|Total Fat||18 g||28%|
|Saturated Fat||9 g||43%|
|Dietary Fiber||5 g||21%|
|Vitamin C||4 mg||7%|
|Vitamin A||859 iu||17%|
Combine undrained tomatoes and Velveeta in large microwave-safe bowl; cover. Microwave on HIGH 3 minutes or until Velveeta melts, stirring after 2 minutes. Remove from microwave; stir until mixture is blended.
Meanwhile, heat medium nonstick skillet over medium-high heat. Add chicken; heat 2 to 3 minutes or until hot, stirring occasionally.
Arrange tortilla chips on large platter. Pour tomato mixture over chips; top evenly with chicken, lettuce and beans. Spoon on dollops of sour cream and guacamole.
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