Salsa Verde Chicken Casserole

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: Avocado slices, thinly sliced green onions or fresh cilantro leaves

Directions

  1. 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.
  2. Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese.
  3. Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and, if desired, optional toppings.

Test Kitchen Tips

  • Some like it hot! Add sliced jalapenos to kick the flavor up a notch.
  • When substituting canned tomatoes for fresh, drain them first so you don’t end up with soup.
  • Flour tortillas also work well.
  • Leftovers make a hearty breakfast. Serve with a fried or poached egg.

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Salsa Verde Chicken Casserole
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