1. Cut chicken into 1-in. (2.5-cm) pieces with Utility Knife. Combine chicken and seasoning mix in Deep Covered Baker; mix well. Spread chicken evenly over bottom of baker. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Microwave, covered, an additional 4 minutes or until chicken is no longer pink. Drain using small Colander.
2. Combine salsa and broth in (4-cup/1-L) Easy Read Measuring Cup. Chop cilantro using Santoku Knife. Arrange half of the tortilla chips over bottom of same baker, breaking chips; top with half each of the chicken, salsa mixture and cheeses. Sprinkle with 1/2 cup (125 mL) of the cilantro. Repeat layers one time ending with cheeses.
3. Microwave, covered, on HIGH 5-7 minutes or until cheeses are melted and most of the liquid is absorbed. Let stand, covered, 5 minutes. Sprinkle with remaining 1/4 cup (50 mL) cilantro. Serve with sour cream, if desired.

Yield: 8 servings

Nutrients per serving: Calories 410, Total Fat 19 g, Saturated Fat 8 g, Cholesterol 85 mg, Carbohydrate 30 g, Protein 30 g, Sodium 680 mg, Fiber 1 g

U.S. Diabetic exchanges per serving: 2 starch, 2 medium-fat meat, 1/2 fat (2 carb)

Cook's Tips: Queso fresco, also called queso blanco, is a salty, crumbly cheese that is common in Mexican dishes. Farmer’s cheese can be substituted for the queso fresco.

Mozzarella or Monterey Jack cheese can be substituted for the Chihuahua cheese.

Authentic Mexican restaurant-style tortilla chips are thicker than other types of chips and keep their texture in this casserole.

Boneless, skinless chicken thighs can be substituted for chicken breasts, if desired.

Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired.