Mexican Bake


2-3 chicken breasts, cooked and shredded

1 can (15 oz.) red kidney beans, rinsed and drained

1 large jar (16 oz.) salsa verde

1/2 medium onion, diced

1/2 to 1 cup sour cream (I eyeball this)

A few handfuls of tortilla chips, gently crumbled

1 block of jalapeño pepper jack cheese, shredded



Preheat the oven to 375 F.

Lightly grease a square baking dish (I use 8 X 8) and pour a little salsa verde into the pan. Make sure the bottom is evenly coated.

In a frying pan, heat a little EVOO and sautée the onion, 3-4 minutes.

In a bowl mix the shredded chicken, onion, beans, and salsa verde. Mixture should be creamy, like chicken salad. Add the sour cream until you get the consistency you want. I do anywhere from 1/2 to 1 cup depending on the amount of chicken.

Toss some chips into the bottom of the baking pan and pour some of the chicken mixture on top.

Sprinkle some more chips on top of the chicken mixture. Pour the rest of the chicken mixture on top. Add a few more chips and sprinkle cheese on top of the final chip layer.

Bake 25-30 minutes or until cheese is melted and bubbly.

Original recipe here.