Prep/Total Time: 30 mins | Servings: 6
It is Taco Tuesday again! My favourite day of the week. Today, I am surprising everyone with this amazing casserole. It is jam-packed with all our Tex-Mex favourites in one, beautiful casserole! It is seriously delicious and super-rich. The best part is this is super easy and quick to throw together using just a few simple ingredients! I bet they’ll go nuts when they get their hands on this scrumptious casserole.
Ingredients
8 corn tortillas (6”)
2 c. shredded rotisserie chicken
1-1/2 c. salsa Verde, divided
1 c. sour cream
2 c. chopped tomatoes
1/4 c. minced fresh cilantro
Optional toppings: Avocado slices, thinly sliced green onions, or fresh cilantro leaves
2 c. shredded Monterey Jack cheese
How to make Salsa Verde Chicken Casserole
Step 1: To make the salsa, place the chicken, sour cream, and 3/4 cup salsa in a small bowl. Mix well until combined.
Step 2: On the bottom of a greased 8-inch square baking dish, spread 1/4 cup of the salsa.
Step 3: Lay half of the tortillas over the salsa followed by the chicken mixture. On top, sprinkle half each of the tomatoes, minced cilantro, then cheese. Do another layer of tortillas, chicken mixture, tomatoes, then cheese.
Step 4: Place the baking dish in a 400 degrees oven and bake the casserole for about 20 to 25 minutes until bubbly, uncovered.
Step 5: When done, remove the casserole from the oven. If desired, serve the casserole with the rest of the salsa and some optional toppings. Enjoy!
TIPS:
To kick up the flavour and for some heat, add some sliced jalapenos to the casserole.
If using canned tomatoes instead of fresh, drain them first, so your casserole doesn’t end up a soup.
For this recipe, you can also use flour tortillas.
Serve any leftovers with a fried or poached egg for a hearty breakfast.
Nutrition Facts:
1 serving: 400 calories | 23g fat (13g saturated fat) | 102mg cholesterol | 637mg sodium | 22g carbohydrate (5g sugars, 3g fibre) | 26g protein.
Ingredients
- 8 corn tortillas (6”)
- 2 c. shredded rotisserie chicken
- 1-1/2 c. salsa Verde, divided
- 1 c. sour cream
- 2 c. chopped tomatoes
- 1/4 c. minced fresh cilantro
- Optional toppings: Avocado slices, thinly sliced green onions, or fresh cilantro leaves
- 2 c. shredded Monterey Jack cheese
Instructions
Step 1: To make the salsa, place the chicken, sour cream, and 3/4 cup salsa in a small bowl. Mix well until combined.
Step 2: On the bottom of a greased 8-inch square baking dish, spread 1/4 cup of the salsa.
Step 3: Lay half of the tortillas over the salsa followed by the chicken mixture. On top, sprinkle half each of the tomatoes, minced cilantro, then cheese. Do another layer of tortillas, chicken mixture, tomatoes, then cheese.
Step 4: Place the baking dish in a 400 degrees oven and bake the casserole for about 20 to 25 minutes until bubbly, uncovered.
Step 5: When done, remove the casserole from the oven. If desired, serve the casserole with the rest of the salsa and some optional toppings. Enjoy!
Notes
To kick up the flavour and for some heat, add some sliced jalapenos to the casserole. If using canned tomatoes instead of fresh, drain them first, so your casserole doesn’t end up a soup. For this recipe, you can also use flour tortillas. Serve any leftovers with a fried or poached egg for a hearty breakfast.
