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Chicken Salsa Verde Bake

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“From Rachael Ray Mag 11/08. I love that this is so easy and quick, and has so few ingredients! Would be even quicker & easier using an already cooked rotisserie chicken, and easy to lighten up using low fat sour cream and cheese. We like things pretty spicy so I added 2 seeded and diced jalapeno chiles and loved it that way!”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375. In a large skillet, heat oil over med. heat. Add the chicken and cook, turning once until cooked through, 10-12 minutes. Let stand until cool , then shred the meat into a large bowl. Stir in the salsa, kidney beans, onion and sour cream.
  2. Grease a 9x13 baking dish, scatter 1 cup tortilla chips on the bottom and top with half the chicken mixture and half of the cheese. Repeat the layers and cover with remaining 1 cup tortilla chips. Bake until the cheese is bubbly, about 30 minutes.

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