Salsa Verde Chicken Casserole |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a rich and surprisingly tasty rendition of all the Tex-Mex dishes molded into one packed, beautiful casserole. Best of all, itâs ready in no time! âJanet McCormick, Proctorville, Ohio Ingredients:
2 cups shredded rotisserie chicken |
1 cup (8 ounces) 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 (8 ounces) shredded monterey jack cheese |
optional toppings: avocado slices, thinly sliced green onions or fresh cilantro leaves |
Directions:
1. Combine the chicken, sour cream and 3/4 cup salsa in a small bowl. Spread 1/4 cup salsa on the bottom of a greased 8-in.-square baking dish.
2. Layer with half of the tortillas and chicken mixture; sprinkle with the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.
3. Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Serve with remaining salsa and, if desired, optional toppings. Yield: 6 servings.
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