Source: dLife

Tortilla chips topped with chicken, cheese, chilies, and cilantro-avocado sauce.

Servings

0.5 cup fresh chopped onion
1 tbsp olive oil
0.5 tsp cumin seeds
0.5 tsp oregano leaves
2 Chile Peppers, green, whole, canned , chopped
2 tbsp unsalted tomato paste
1 tbsp white wine vinegar
2 cup cooked chicken breast, diced (see notes)
24 corn tortilla
1.5 cup Cheese, monterey jack, shredded

Cilantro-Avocado Cream
0.33 cup Avocado, average, fresh, cubed
2 tbsp fat free sour cream
1 tbsp fresh cilantro , chopped
2 tsp fresh lime juice
2 tsp lowfat milk
1 pinch kosher salt
24 cilantro sprigs

1 Preheat oven to 450 degrees F.
2 Combine onion and oil in a pot and sauté over medium-high heat, 4 to 7 minutes. Mix in cumin and oregano and cook 30 seconds. Stir in chilies, tomato paste, vinegar, and 1/2 cup water. Let boil, then lower heat, and simmer 5 minutes. Mix in chicken and heat until hot.
3 Lay tortilla chips in one layer on the bottom of a baking sheet. Top with cheese and chicken mixture.
4 Bake 3 minutes or until cheese melts. Using a spatula, move chips to a serving platter and top with Cilantro-Avocado Cream and cilantro.
5 To make the Cilantro-Avocado Cream: In a small bowl, combine 1/3 cup finely diced firm-ripe avocado, 2 tablespoons sour cream, 1 tablespoon finely chopped fresh cilantro leaves, 2 teaspoons lime juice, and 2 teaspoons milk. Sprinkle with salt to taste.

If desired, substitute chicken for shrimp, fish, or beans.