Chicken Salsa Verde Bake
2 Tbsp. vegetable oil
1 1/4 pounds skinless, boneless chicken breasts
2 16-oz. jars salsa verde
1 15-oz. can kidney beans, rinsed and drained*
1 onion, finely chopped
1 cup sour cream
3 cups crushed tortilla chips
1 8-oz. bag shredded Mexican cheese blend
1. Preheat oven to 375. In large skillet, heat oil over medium heat. Cook chicken, turning once, until cooked through, 10-12 min. Let stand to cool, then shred into large bowl. Stir in salsa, beans, onion, sour cream.
2. Grease a 9" x 11" baking dish, scatter 1 cup tortilla chips on the bottom and top w/ half the chicken mixture, then half the cheese. Repeat layers and top with final cup of chips. Bake until the cheese is bubbly, about 30 minutes.
* If you're weird like me and don't like beans, you can substitute one chopped bell pepper! I LOVED this recipe!!!
1 comment:
Hi Holly! Just wanted to let you know that we tried the recipe and LOVED it! You posted it at the perfect time, because I am sick to death of everything we have been cooking lately! I also loved that there were tons of leftovers. Since Thom is working 3-11 now, we pretty much eat every meal separately so leftovers are appreciated! Hope all is well! Talk with you soon!
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