Thursday, September 18, 2014

Salsa Verde Chicken Casserole Recipe

Salsa Verde Chicken Casserole Recipe

  • 2 C. shredded rotisserie chicken
  • 1 C. (8 oz.) sour cream
  • 1-1/2 C. salsa verde, divided
  • 8 corn tortillas (6 inches)
  • 2 C. chopped tomatoes
  • 1/4 C. minced fresh cilantro
  • 2 C. (8 oz.) shredded Monterey Jack cheese
  • Optional toppings: avocado slices, thinly sliced green onions or fresh cilantro leaves
  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.

*From Taste of Home

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