Salsa Chicken

1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
2 tsp. taco seasoning
Cooking spray
2/3 cup bottled salsa
2/3 cup (about 2 1/2 oz.) shredded reduced-fat cheddar cheese
1 (4 oz.) can whole green chilis, drained and thinly sliced
1/4 cup fat free sour cream
2 Tbsp. sliced olives

Preheat oven to 475 degrees.

Combine chicken and seasoning in a medium bowl, tossing to coat. Heat a large nonstick skillet coated wtih cooking spray over medium-high heat. Add chicken; cook for 4 minutes or until browned, stirring occasionally. Arrange chicken in an 8-inch square baking dish coated with cooking spray; top with salsa, cheese and chiles. Bake at 475 degrees for 8 minutes or until chicken is done and cheese is melted. Top each serving with 1 Tbsp. sour cream and 1 1/2 tsp. olives. Serve with tortillas.

Makes 4 servings
each serving 207 calories, 2.1 g fiber, 3.5 g fat

Weight Watchers: 4 pts. per serving, 6 pts. w/tortilla

(contributed by Dione)