Chicken Nacho Dip

Ingredients

• 15 ounce black beans drained canned
• 4 ounce chiles green undrained chopped canned
• 2.5 cups chicken breast shredded cooked (skinned before cooking and without salt)
• 0.5 cup cilantro leaves fresh minced
• 1 tablespoon garlic crushed
• 0.5 cup green onions minced
• 0.5 cup beer light
• 0.5 cup commercial no-salt-added salsa 
• 16 ounce carton nonfat cream alternative sour
• 0.3 cup olives ripe sliced
• 6 ounces cheddar cheese fat-free shredded
• 1.3 ounce taco seasoning 
• 1.5 cups tomatoes diced seeded

Equipment

• frying pan
• oven

Directions

1. Reserve 1 teaspoon taco seasoning mix; set aside.
2. Combine remaining taco seasoning mix, chicken, beer, and chiles in a large skillet; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until mixture is thickened.
3. Remove from heat; stir in salsa.
4. Mash beans and garlic until smooth; stir in cilantro.
5. Spread bean mixture in a 10-inch quiche dish. Spoon chicken mixture evenly over bean mixture; top with cheese.
6. Bake, uncovered, at 375 for 15 minutes or until cheese melts and mixture is thoroughly heated.
7. Combine sour cream and reserved 1 teaspoon taco seasoning mix; spread over melted cheese. Top with tomato, green onions, and olives.
8. Serve with no-oil baked tortilla chips.