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Chicken Salsa Verde Bake Recipe

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This recipe for Chicken Salsa Verde Bake is from Monroe Elementary School Cookbook 2010-2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. skinless, boneless chicken breasts - cooked and shredded
2 - 16 oz. jars salsa verde (I use Mission - medium - plain)
1 - 15 oz. can ranch or black beans, drained
1 cup sour cream
3 cups crushed tortilla chips
1 - 8 oz. bag shredded Mexican-style cheese
Directions:
Directions:
Preheat oven to 350 and grease 9x13 baking dish.

In large mixing bowl, combine chicken, salsa verde, beans, and sour cream. Scatter 1 cup tortilla chips on bottom of baking dish. Top with 1/2 chicken mixture and 1/2 of the cheese. Repeat the layers and cover with remaining tortilla chips.

Bake for 30 minutes.
Personal Notes:
Personal Notes:
Since I have such a large family, I buy a bag of the frozen chicken tenderloins from Sam's. I will cook about half the bag in my crock pot. I put the frozen chicken in the crock pot with about 1/2 cup butter. Cook on low about 3 hours or till white.

Then let the chicken cool a few minutes, and pull apart with two forks. Then proceed with the recipe.

However, you could also buy a rotisserie chicken from the deli and shred it to save a ton of time.

My family loves this dish! I serve it with a green salad, and extra chips and salsa verde.

 

 

 

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