Preheat oven to 375°F. Combine shredded chicken, salsa, onion, sour cream and kidney beans. Spray a 9” square baking pan with cooking spray. Place half to 2/3 of the chicken mixture in the prepared pan. Sprinkle with 2/3 of the cheese. Cover with remaining chicken and top with remaining cheese. Bake until hot and cheese is melted, about 30 minutes. Serve with flour tortillas or tortilla chips.

I buy a 3+ lb package of chicken breasts and cook in the crockpot. Place breasts in crockpot, add salt, pepper and garlic powder to taste. Add about 1 c of water. Cook for 6-8 hours on low. Split between two ziplock bags with some of the cooking liquid and place in the freezer for when you need it.

Adapt as necessary. You can easily increase and bake in a 13 x 9 pan using additional chicken and cheese. You can also adjust the salsa/sour cream ratio. If you add more salsa you can make it saucier or more sour cream will temper the heat.

The original recipe suggests crushing 3 cups of tortilla chips, placing 1 cup in the bottom of the pan before adding the chicken mixture, 1 cup between chicken layers and 1 cup on top. We prefer omitting the chips and serving it burrito style with flour tortillas.