This is a rich and surprisingly tasty rendition of a number of Tex-Mex dishes molded into one packed, beautiful casserole. Best of all, it’s ready in hardly any time! —Janet McCormick, Proctorville, Ohio
Salsa Verde Chicken Casserole
Test Kitchen Tips
Watch How to Make Salsa Verde Chicken Casserole
Salsa Verde Chicken Casserole
Prep Time
10 min
Cook Time
20 min
Yield
6 servings
Ingredients
- 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, all 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.
Nutrition Facts
1 serving: 400 calories, 23g fat (13g saturated fat), 102mg cholesterol, 637mg sodium, 22g carbohydrate (5g sugars, 3g fiber), 26g protein.
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