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Chicken Salsa Verde Bake

  • 2 T. vegetable oil
  • 2-1/4 pounds skinless, boneless, chicken breasts
  • Two 16-ounce jars salsa verde
  • One 15-ounce can kidney beans, rinsed and drained
  • 1 onion, finely chopped
  • 1 c. sour cream
  • 3 c. crushed tortilla chips
  • One 8-ounce bag shredded Mexican-style cheese
Preheat the oven to 375 degrees.  In a large skillet, heat the oil over medium heat.  Add the chicken and cook, turning once, until cooked through, 10 to 12 minutes.  Let stand until cool, then shred the meat into a large bowl.  Stir in the salsa, kidney beans, onion and sour cream.

Grease a 9x13 baking dish, scatter 1 cup tortilla chips on the bottom and top with half of the chicken mixture and half of the cheese.  Repeat the layers and cover with the remaining 1 cup tortilla chips.  Bake until the cheese is bubbly, about 30 minutes.
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  1. bexFebruary 16, 2009 at 6:27 AM

    this is the best idea! i saw the link off krystal's blog! i will definately be using your recipes! you are a great cook. I bought the furi knives and sharpener after seeing yours that one thanksgiving:)

    ReplyDelete

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