So, I’m obviously terrible at updating this blog. Now that we’re finally settled in our new townhouse in Tulsa, hopefully I will start updating more often. I have lots of recipes to share, not to mention pics from my San Francisco vacay.
I made this Chicken Salsa Verde Bake
(via Rachael Ray) recently and we really liked it. I made a few changes to the recipe so I’ve listed them here. Also, she says this serves 6, but I would say its closer to 10-12.
- 1.5-2 pounds skinless, boneless chicken breasts
- 2 16-ounce jars salsa verde
- 1 15-ounce can kidney beans, rinsed and drained
- 1 15-ounce can black beans, rinsed and drained
- 1 onion, finely chopped
- 1 cup sour cream
- 3 cups crushed tortilla chips
- One 8-ounce bag shredded Mexican style-cheese
- Cook chicken either in a skillet with 2 tablespoons of oil or boiled (bring to a boil, cover and reduce heat, simmer until chicken is cooked through – about 15 minutes).
- Shred the meat into a LARGE bowl. Stir in the salsa, beans, onion and sour cream. (doesn’t look great, but it smells so good even at this point)
- Grease a 9×13-inch baking dish, scatter 1 cup tortilla chips on the bottom and top with half of the chicken mixture and half of the cheese. Repeat the layers and cover with the remaining one cup tortilla chips. Bake until cheese is bubbly, about 30 minutes.