2 (5 to 6 oz.) cans chunk chicken, drained
1 (15 to 19 oz.) can red kidney beans, drained
1 (4 oz.) can green chilies, chopped, drained
1/2 c. hot taco sauce
4 oz. Monterey Jack and/or Cheddar cheese, shredded (1 cup)
3 c. corn-flavored tortilla chips, coarsely broken
1 lg. tomato, cut into bite-sized chunks
1/2 sm. head iceberg lettuce, sliced (3 cups)
1 sm. avocado
1/3 c. sour cream

About 20 minutes before serving: In 10 inch round baking dish, combine chicken, beans, chilies, and taco sauce. Cook, covered with plastic wrap, on HIGH 5 to 7 minutes, until heated through, stirring once. Push chicken mixture into center of dish. Top with cheese. Recover loosely and let stand 5 minutes. Meanwhile, peel, pit and slice avocado. Arrange tortilla chips around chicken mixture, then tomato and sliced lettuce. Arrange avocado and dollops of sour cream on mixture. Makes 6 servings. About 465 calories per serving.