3 c tortilla chips, crushed (Dorittos, your favorite)
1 c sour cream
1 8 oz bag shredded Mexican Style cheese
Instructions
Preheat oven to 375. In large skillet, heat oil over medium heat. Add the chicken and cook, turning once.Cook for about 10-12 minutes or until cooked through. Let stand until cool and then shred meat into a large bowl. Stir in the salsa, kidney beans, onion and sour cream.
Grease a 9x13 pan, or spray with non-stick spray. Scatter 1 cup of the tortilla chips on the bottom, top with half the chicken and half the cheese. Repeat layers, end with last cup of tortilla chips. Bake until the cheese is bubbly, about 30 minutes.
Abby made this for Match Club. Everyone likes it except Megan, who picks out the beans.
Originally Submitted
4/27/2010
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