Salsa Verde Chicken Casserole

Serves: 6

My family loves this casserole. It is so easy, especially if you have made the Salsa Verde Chicken ahead. You can always substitute cooked shredded chicken tossed with chili verde sauce.

Prep Time:
Cook Time:
Total Time:


2 cups salsa verde chicken (or shredded rotisserie chicken)
1 cup sour cream
1 can Rotel Diced Tomatoes and Green Chillies
1 teaspoon cumin
1/8 to 1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
8 small corn tortillas
2 to 3 cups shredded cheese (i used cheddar/jack blend)


1 Preheat the oven to 350°F
2 In a large bowl combine the chicken, sour cream, Rotel, cumin, cayenne and salt. Stir to combine.
3 Spread about ½ cup of the mixture into the bottom of a 4 quart or (8x8) baking dish. Top that with 4 corn tortillas. You can rip the tortillas to fit if necessary. They can overlap.
4 Spread half of the remaining chicken mixture on top of the tortillas. Top that with 1 cup of cheese.
5 Repeat this with remaining tortillas, chicken mixture and cheese.
6 Bake the casserole for 25 minutes until bubbly and the cheese is melted.
7 Allow the casserole to sit for 5-10 minutes before serving warm.

If you don't have the pre-made Salsa Verde Chicken just sub in 2 cups of shredded Rotisserie Chicken mixed with ? cup of salsa verde.


Add Recipe to Cook'n

blog comments powered by Disqus