Recipe of the Week: Mexican Chicken Bake

My friend, Wendy, posted this recipe on Facebook and I had to try it.  YUMMO!!

Mexican Chicken Bake:
Cook and shred 3-4 boneless, skinless chicken breasts.
Add to:
1 can drained and rinsed black beans (I used chili beans made with pintos)
1 1/2 to 2 jars of La Victoria salsa verde (I use medium. It's not spicy at all because of the sour cream)
1 cup or so sour cream

Stir together in large bowl.

Pour 1/2 of mixture into 9x13 caserole.

Cover with crushed tortilla chips.

Cover with shredded cheddar cheese.

Add the remaining 1/2 of mixture, followed by a layer of chips and topped with cheese.

Bake 350ish for about 30 minutes or until cheese is melty or brown. However you like it...

*we use mission tortilla chips (the ones from Costco) because they stay REALLY crisp. If you use another brand, they get soft and kind of "melt" into the mixture. It's just personal preference.