This dish features shredded chicken blanketed between layers of soft baked tortilla chips, spicy salsa and shredded cheese. Serve with a cool green salad.

1 lb. thinly sliced boneless, skinless, chicken breasts
3 cups (17oz) low-sodium salsa, divided
4 oz. baked tortilla chips
3/4 cup shredded light mexican cheese blend
1/2 cup crushed tortilla chips (optional)

Step 1:
Preheat the oven to 375 degrees F. Spray a 9-inch square baking pan with cooking spray, and set aside.

Step 2:
Place the chicken in the bottom of a 4-quart pot, add just enough water to partially cover, and bring to a boil over high heat. Reduce the heat to low, cover and simmer for 7 to 10 minutes, or until no longer pink inside when cut with a knife. Transfer the chicken to a plate, and place in the refrigerator to cool for about 5 minutes, or until chicken is warm to the touch. Using a fork, shred the chicken.

Step 3:
Spoon 1 cup of salsa on the bottom of the baking pan. Arrange the tortilla chips in a layer on the bottom, and top with the shredded chicken. Spoon on the remaining salsa, and sprinkle with cheese.

Step 4:
Cover the pan with aluminum foil, and bake for 20 minutes, or until the chips are somewhat soft and the cheese has melted. Top with the crushed chips, if desired, cut into squares and serve immediately.
Yield: 4 servings.

Nutritional Facts:
Calories: 327
Fat: 6g
Protein: 34g
Carbs: 33g
Fiber: 2g
Cholesterol: 73.5g
Sodium:757mg