Chicken Salsa Verde Bake

By Jerryann

Ingredients

• 2 TBS oil
• 2 1/4 lbs skinless boneless chicken breasts
• 2 16 oz jars salsa verde
• 1 15 oz can kidney beans rinsed and drained
• 1 onion finely chopped
• 1 C sour cream
• 3 C crushed tortilla chips
• 1 8 oz bag shredded Mexican style chesse

Details

Servings 6

Preparation

Step 1

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