Thursday, September 15, 2011

Chicken Salsa Verde Bake

  • 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.

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