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Chicken Salsa Verde Bake

November 2008

Chicken Salsa Verde Bake

Kana Okada enlarge

By: Ashley Moore

Part of this menu: Turkey Monte Cristos and more! »
Serve with a tomato, red onion and cilantro salad.

Wine Pairing Icon

PAIR WITH:

Cameron Hughes Lot 91 Chardonnay 2007 (California), Yarden Odem Chardonnay 2006 (Israel)

6 Servings
Prep 25 min Bake 30 min

Ingredients:

2 tablespoons vegetable oil
2-1/4 pounds skinless, boneless chicken breasts
Two 16-ounce jars salsa verde
One 15-ounce can kidney beans, rinsed and drained
1 onion, finely chopped
1 cup sour cream
3 cups crushed tortilla chips
One 8-ounce bag shredded Mexican-style cheese

Veg out
Instead of the shredded chicken, stir in 3 cups sautéed vegetables, such as bell peppers, zucchini, corn and mushrooms.

Directions:

Preheat the 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.
Grease a 9-by-13-inch baking dish, scatter 1 cup tortilla chips on the bottom and top with half of the chicken mixture 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.

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