Chicken Salsa Verde Bake

3 Tbsp. Vegetable Oil
2.25 lb. boneless, skinless chicken breasts
1 onion, finely chopped
2 garlic cloves, finely chopped
32 oz. Salsa Verde
15 oz. can kidney beans; rinsed & drained
8 oz. sour cream
1/2 bunch cilantro, finely chopped
3 cups crushed tortilla chips
8 oz. shredded Mexican-style cheese

Preheat the oven to 375 degrees.  In a large skillet, heat 2 Tbsp. oil over medium heat.  Add the chicken and cook until cooked through (10-12 min), remove to a cutting board, and tent with aluminum foil until cool.  In the same pan, heat the remainig 1 Tbsp. oil and add the onion and garlic, cooking unitl translucent and fragrent (don't forget to scrape up the bottom of the pan to get the wonderful chicken flavor). Meanwhile, shred the cooled meat into a large bowl.  Stir in the salsa, kidney beans, onion and garlic, sour cream, and half the cilantro.

Grease a 9x13 baking dish, scatter 1/3 of tortilla chips on bottom and top with half of the chicken mixture and half the cheese.  Repeat the layers and cover with the remaining chips and remaining cilantro.  Bake until the cheese is bubbly (approx. 30 minutes).

VEGGIE OPTION - delete the chicken breasts and stir in 3 cups of sauteed vegetables; bell peppers, zucchini, corn, and mushrooms. 

*Original recipe courtesy Everyday with Rachael Ray Menu Planner; November, 2008.