Tonight was the first time I ever made this and it was G.O.O.D.
1 lb. boneless, skinless chicken breasts, cooked and shredded
16 oz. jar chile verde sauce
15 oz. can kidney beans, rinsed and drained
1/2 onion, diced
1 c. sour cream
3 c. crushed tortilla chips
8 oz. shredded Mexican-style cheese
Preheat oven to 375 degrees.
Combine chicken, verde sauce, kidney beans, onion and sour cream in a large bowl.
Grease a 9-by-13 inch casserole dish. Scatter half of the chips on the bottom of the casserole dish and top with half of chicken mixture. Top with half of cheese.
Repeat the layers.
Bake until cheese is bubbly…about 15 minutes.
Did I change anything? The recipe above is exactly how I made it. The original recipe called for twice as much chicken and twice as much verde sauce…that just seemed like a whole lotta food. I am glad I changed it. The amount I made was perfect for us.
What did the family think? Hubby and I loved this dish. Hubby is a huge verde fan so I knew he would like it. Our oldest thought it was good and our youngest is trying to not like anything I cook for dinner so his opinion will be the same unless I make pasta or pizza which is very frustrating…he used to eat just about anything. Stinker!
Original recipe from Tarah’s Food Reviews