Chicken Salsa Verde Bake

Submitted by Meredith .F

"From Rachael Ray Mag 11/08. I love that this is so easy and quick, and has so few ingredients! Would be even quicker & easier using an already cooked rotisserie chicken, and easy to lighten up using low fat sour cream and cheese. We like things pretty spicy so I added 2 seeded and diced jalapeno chiles and loved it that way!"

 

• Ready In: 55mins
• Ingredients: 8
• Serves: 6

ingredients

• 29.58 ml vegetable oil
• 1020.58 g chicken breasts, boneless skinless
• 2 (907.18 g) jar salsa verde
• 425.24 g can kidney beans, rinsed & drained
• 1 onion, finely chopped
• 236.59 ml sour cream
• 709.77 ml tortilla chips, crushed
• 226.79 g mexican cheese, shredded

directions

1. Preheat oven to 375. In a large skillet, heat oil over med. heat. Add the chicken and cook, turning once until cooked through, 10-12 minutes. Let stand until cool , then shred the meat into a large bowl. Stir in the salsa, kidney beans, onion and sour cream.
2. Grease a 9x13 baking dish, scatter 1 cup tortilla chips on the bottom and top with half the chicken mixture and half of the cheese. Repeat the layers and cover with remaining 1 cup tortilla chips. Bake until the cheese is bubbly, about 30 minutes.

Reviews

[Chef susan from San]

very good thank you for posting

 

[tinker 0]

only giving 3 stars since my DH did not really like this. I think it was the salsa verde - too tangy. I, however, enjoyed it. Cut the recipe in half and cooked in 8x8 glass dish. Thanks