Salsa Verde Chicken Casserole
This is a rich and surprisingly tasty rendition of a number of Tex-Mex dishes fused into one packed, beautiful casserole. Best of all, it's ready in hardly any time! Dovetailing Tip: Cook an additional pound of chicken to shred and use in General Tso's Stew on day 4.
Prep time:
Cook time:
Serves: 6
Calories per serving: 177
Ingredients:
Cook time:
Serves: 6
Calories per serving: 177
2 cups shredded rotisserie chicken
1 cup sour cream
1 1/2 cups salsa verde, divided
8 corn tortillas (6 inches)
2 cups chopped tomatoes
1/4 cup minced fresh cilantro
2 cups shredded Monterey Jack cheese
Optional toppings: Additional salsa verde, avocado slices, thinly sliced green onions and fresh cilantro leaves
Directions:
In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish.
Layer with half the tortillas and chicken mixture; sprinkle with half the tomatoes, the minced cilantro and half the cheese. Repeat layers with the remaining tortillas, chicken mixture, tomatoes and cheese.
Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and toppings of your choice.
Source: tasteofhome.com
Layer with half the tortillas and chicken mixture; sprinkle with half the tomatoes, the minced cilantro and half the cheese. Repeat layers with the remaining tortillas, chicken mixture, tomatoes and cheese.
Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and toppings of your choice.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.