Heat the picante sauce, soup and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.
Place the chips on a platter. Spoon the chicken mixture over the chips. Top with the tomato, onion and olives.
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|Serving Size: 1 Serving (85g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 38 (35%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 394.2mg||14 %|
|Potassium 97.1mg||3 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 13.9g|
|Protein 1.6g||2 %|
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Calories per serving: 109
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