Chicken Salsa Verde Bake

By Janes_kitchen

Ingredients

• 2 TBL vegie oil
• 2 1/2 LB skinless, boneless chicken
• breasts
• 2 16-oz jars salsa verde
• 1 15-oz can kidney beans, rinsed &
• drained
• 1 onion - finely chopped
• 1 C sour cream
• 3 C crushed tortilla chips
• 1 8-oz bag shredded mexican style
• cheese

Details

Servings 6

Preparation

Step 1

preheat oven to 375
in lg. skillet, heat oil over med heat
add chicken & cook, turning once,until
cooked through 10-12 min
let stand until cool
shred meat into lg. bowl
stir in salsa, kidney beans, onions &
sour cream

grease 8x13" baking dish
scatter 1 C tortilla chips on bottom &
top w/ 1/2 of chicken mixture &
1/2 of cheese

repeat layers & cover w/ remaining 1C
tortilla chnips

bake until cheese is bubbly - abt 30 min