Description
A quick and comforting Tex-Mex casserole layered with shredded chicken, salsa verde, corn tortillas, tomatoes, cilantro, and melted Monterey Jack cheese.
Ingredients
Scale
- 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, fresh cilantro leaves
Instructions
- Preheat oven to 400°F and grease an 8-inch square baking dish.
- In a small bowl combine shredded chicken, sour cream, and 3/4 cup salsa verde.
- Spread 1/4 cup salsa verde on the bottom of the prepared baking dish.
- Layer half of the corn tortillas over the salsa.
- Spread half of the chicken mixture over the tortillas.
- Sprinkle half the tomatoes, all the minced cilantro, and half the shredded cheese over the chicken layer.
- Repeat layers with remaining tortillas, chicken mixture, tomatoes, and cheese.
- Bake uncovered for 20 to 25 minutes until the casserole is bubbly and the cheese is melted.
- Serve hot with remaining salsa verde and optional toppings.
Notes
- Rotisserie chicken makes this recipe fast and convenient.
- Use a flavorful salsa verde for the best taste.
- Add diced green chiles if you want extra heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5 g
- Sodium: 637 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 102 mg