2 Tbsp olive oil
2-1/4 lb skinless, boneless chicken breast I used a whole chicken boiled and deboned)
Two 16 oz jars salsa verde
One 15 oz can kidney beans rinsed and drained (I think 2 cans would do better and next time, I wills substitute black beans)
1 onion, finely chopped
1 c. sour cream
3 cups crushed tortilla chips
One 8 oz bag mexican cheese blend
Preheat oven to 375 degrees. Cook chicken in oil until cooked thoroughly about 10-12 mins Shred the meat into a large bowl. Stir in salsa, beans, onion and sour cream
Grease 9x13 baking dish and scatter 1 cup of crushed tortilla chips on bottom. Top with 1/2 the chicken mixture and 1/2 the cheese. Repeat the layers ending with the remaining cup of tortilla chips. Bake until the cheese is bubbly about 30 mins. Makes 6 servings or 1 Sushi serving.
2-1/4 lb skinless, boneless chicken breast I used a whole chicken boiled and deboned)
Two 16 oz jars salsa verde
One 15 oz can kidney beans rinsed and drained (I think 2 cans would do better and next time, I wills substitute black beans)
1 onion, finely chopped
1 c. sour cream
3 cups crushed tortilla chips
One 8 oz bag mexican cheese blend
Preheat oven to 375 degrees. Cook chicken in oil until cooked thoroughly about 10-12 mins Shred the meat into a large bowl. Stir in salsa, beans, onion and sour cream
Grease 9x13 baking dish and scatter 1 cup of crushed tortilla chips on bottom. Top with 1/2 the chicken mixture and 1/2 the cheese. Repeat the layers ending with the remaining cup of tortilla chips. Bake until the cheese is bubbly about 30 mins. Makes 6 servings or 1 Sushi serving.