- 1/2-3/4 lb chicken, cooked and pulled/shredded. (When you're in a hurry, canned chicken will work. I've done it before, and there's not a difference in taste...)
- 2 16oz jars salsa verde
- 1 onion, chopped
- 1 cup sour cream
- 2 8oz bags of shredded mexican blend cheese (or plain cheddar)
- 1 bag tortilla chips
Preheat the oven to 375.
In a large bowl, mix together the chicken, salsa, onion, sour cream, and one bag of cheese. Lightly greese the bottom of a 9X13 baking dish. Crush the tortilla chips and scatter about 1 cup to cover the bottom of the dish. Top with half fo the chicken mixture and almost half of the other bag of cheese. Repeat a layer of chips, chicken and cheese. Add a top layer of chips, and sprinkle any remaining cheese on top. Bake until cheese is bubbly, about 20-30 minutes.
Eat with just a fork, or on top of more tortilla chips, like a dip.
Several varriations: Add a can of drained kidney beans, black beans, or corn. Use turkey instead of chicken. (Umm, hello Thanksgiving leftovers!) To make a vegetarian meal, substitute the chicken with 3 cups sautéed vegetables, such as bell peppers, zucchini, corn and mushrooms. If you don't want a ton of cheese, don't add it to the mix, just use it as a layer.