Chicken Salsa Verde Bake

Mike and I tried a new recipe last night that we thought was really good so I thought I would share. It is a Rachael Ray recipe. It is a little spicy so it may not be too good for little ones.

2 Tbsp vegetable oil
2 1/4 lbs skinless, boneless chicken breasts
2 16 oz jars salsa verde
1 15oz 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-style cheese

1. In a large skillet, heat oil over medium heat. Add chicken and cook, turning once, until cooked through, 10-12 mins. Let stand until cook, then shred the meat into a large bowl. Stir in kidney beans, salsa, onion and sour cream.

2. Preheat oven to 375. Grease 9x13 in baking dish, scatter 1 cup tortilla chips on bottom and top with half of 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.

Can also be made with 3 cups of sautéed veggies, such as bell peppers, zucchini, corn and mushrooms, instead of chicken if you would like.

Servings: 6
Prep time: 25 minutes
Bake time: 30 minutes

Try it and let me know what you think!!