Monday, March 2, 2009

Chicken Salsa Verde Bake

Haha like my Texas shaped chips!!

1 T. Canola oil
1 lb. Skinless, boneless chicken breasts
1 16oz. Jar salsa verde
1 15oz. Can kidney beans, drained and rinsed
1/ 2 Onion, finely chopped
1/2 cup Sour cream light
2 cups Crushed tortilla chips
1 8oz. bag 2% Mexican-style shredded cheese

  1. Preheat oven to 375. In a large skillet, heat oil over medium heat. Add the chicken and cook, turning once, until cooked through, 10-12 minutes. Let stand until cool, then shred meat in a large bowl. Stir in salsa, kidney beans, onion and sour cream.
  2. Grease a 8 X 12-inch baking dish, scatter with 1/2 cup tortilla chips on the bottom and top with half of the chicken mixture, and half of the cheese. Repeat layers and cover with the remaining tortilla chips. Bake until cheese is bubbly, about 30 minutes.

The Verdict: Good Comfort food on a cooler day. Easy to prepare. Everyone had seconds.

Recipe adapted from "Everday with Rachael Ray"