I made this dish last Thursday and ate it last night for dinner as left overs. It is really tasty and even better after a few days. Don't you just love food that makes good leftovers? You can determine this spicy-ness of this one by the type of Salsa you use. It's very easy to make, besides all the chicken shredding! I gave up after a while and just started chopping. Enjoy!
2 Tbs Vegetable Oil
2 1/4 lbs. skinless, boneless chicken breasts
Two 16 oz. jars salsa verde
One 15 oz. can kidney beans, rinsed and drained
1 onion, finely chopped
1 cup sour cream
2 cups crushed tortilla chips
One 8 oz. bag shredded Mexican-style cheese
1. Preheat oven to 375 in a large skillet, heat the oil over medium heat. Add the chicken and cook, turning once, until cooked through, 10 to 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 9-by-13-inch baking dish, scatter 1 cup tortilla chips on the bottom and top with half of the chicken mixutre and half of the cheese. Repeat the layers and cover with the remaining 1 cup tortilla chips. Bake until the cheese is bubbly, about 30 minutes.
This recipe is from the Everyday with Rachael Ray magazine, November 2008
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1 comment:
yum! looks easy and good! can't wait to try this!
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