One of my favorite chefs that inspires my cooking is Rachael Ray. I love her magazine, and have a collection of recipes that I have gathered in my own cookbook from her. I set out to make her Chicken Salsa Verde Bake tonight, and decided to do a little different take on her recipe. Not that her version didn't sound FANTASTIC...its just that I know I will have leftovers to eat all week, and I don't like soggy chips in my food. (You'll understand when you check out her recipe.) So, I made a few minor adjustments and came up with Mexican Chicken-rific!
Extra virgin olive oil (EVOO)
2 large chicken breasts
1 small onion
1 green bell pepper
lemon & lime juice
some kind of Mexican seasoning (I use Bolner's fajita seasoning.)
1 can black beans
1 cup fat free sour cream
1-16 oz. jar of salsa verde
Directions: Preheat oven to 375. Chop chicken into small pieces and place in large skillet with olive oil. Cook for about 10 minutes, stirring occasionally. Season with Mexican seasoning. Chop onion and bell pepper and add to chicken in skillet. Add lemon and lime juice to taste. Cook until done. Drain black beans in colander. Add chicken and vegetables to drain. Pour into large mixing bowl and add sour cream and salsa verde. Mix well and pour in 9X13 greased baking dish. Cover (generously) with shredded cheese. Bake at 375 degrees for 30 minutes.
To serve, crush toritlla chips in a bowl and top with mixture. (Will be kinda soupy, unless you cut back on liquid ingredients.) Would also go great with a fruity white wine (Fetzer Gewürztraminer) or beer with a squeeze of lime.