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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From Rachael Ray Mag 11/08. I love that this is so easy and quick, and has so few ingredients! Would be even quicker & easier using an already cooked rotisserie chicken, and easy to lighten up using low fat sour cream and cheese. We like things pretty spicy so I added 2 seeded and diced jalapeno chiles and loved it that way! Ingredients:
2 tablespoons vegetable oil |
2 1/4 lbs chicken breasts, boneless skinless |
2 (16 ounce) jars salsa verde |
1 (15 ounce) can kidney beans, rinsed & drained |
1 onion, finely chopped |
1 cup sour cream |
3 cups tortilla chips, crushed |
8 ounces mexican cheese, shredded |
Directions:
1. Preheat oven to 375. In a large skillet, heat oil over med. heat. Add the chicken and cook, turning once until cooked through, 10-12 minutes. Let stand until cool , then shred the meat into a large bowl. Stir in the salsa, kidney beans, onion and sour cream.
2. Grease a 9x13 baking dish, scatter 1 cup tortilla chips on the bottom and top with half 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.
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