Description
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
- Vegetable Oil
- Chicken Breasts
- Salsa Verde
- Kidney Beans
- Onion
- Sour Cream
- Tortilla Chips
- Mexican Cheese
Instructions
- 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
- Grease a 9×13 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