Chicken Salsa Verde Bake

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: 55 mins
• Serves: 6

Ingredients

• 2  tablespoons  vegetable oil
• 2 1⁄4 lbs chicken breasts, boneless skinless
• 2 (16 ounce) jars salsa verde
• 1 (15 ounce) can kidney beans, rinsed & drained
• 1  onion, finely chopped
• 1  cup sour cream
• 3  cups tortilla chips, crushed
• 8  ounces  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.