Ingredients:
4 chicken breasts, boiled and shredded
16 ounce jar of salsa
1 cup chicken broth
6 or 7 ounce bag of tortilla chips (or half of a typical bag)
1 small yellow onion, slice and halved
3 cups grated Monterey Jack cheese (Paula recommends trying pepper jack for an even spicier dish)
Start by boiling the chicken breasts until cooked through.
Combine the salsa and chicken broth in a blender or food processor. Blend until smooth.
Combine the chips and 2 1/2 cups of the salsa mixture in a bowl. Toss until evenly coated.
Slice the onions, then halve them.
Combine the rest of the salsa mixture with the shredded chicken. I like this method also as a way to make yummy enchilada filling...
In a greased casserole dish, layer 1/3 chip mixture, half the chicken, half the onions, and a layer of cheese.
Repeat, then add remaining third of chip mixture and more cheese on top.
Cover with foil. Bake at 375 for about thirty minutes until heated through.
I like to set out toppings like a taco bar and let everyone add their favorites for an extra twist. But it's great on its own as well!
