Description
This salsa verde chicken casserole is a creamy, cheesy Tex-Mex casserole recipe with zesty shredded salsa verde chicken layered with corn tortillas and heaps of melted cheese.
Ingredients
Scale
- 2 cups salsa verde chicken (or shredded rotisserie chicken, see note)
- 1 cup sour cream
- 1 can Rotel
- 1 teaspoon cumin
- 1/8 – 1/4 teaspoon cayenne
- 1/2 teaspoon kosher salt
- 8 small corn tortillas
- 2 -3 cups shredded cheese (I used cheddar/jack blend)
Instructions
- Preheat the oven to 350°F
- In a large bowl combine the chicken, sour cream, Rotel, cumin, cayenne and salt. Stir to combine.
- Spread about 1/2 cup of the mixture into the bottom of a 4 quart or (8×8) baking dish. Top that with 4 corn tortillas. You can rip the tortillas to fit if necessary. They can overlap.
- Spread half of the remaining chicken mixture on top of the tortillas. Top that with 1 cup of cheese.
- Repeat this with remaining tortillas, chicken mixture and cheese.
- Bake the casserole for 25 minutes until bubbly and the cheese is melted.
- Allow the casserole to sit for 5-10 minutes before serving warm.
Notes
- If you don’t have the pre-made salsa verde chicken just sub in 2 cups of shredded Rotisserie Chicken mixed with 1/3 cup of jarred salsa verde.
- Adapted from Taste of Home.
Nutrition
- Serving Size: 1 Scoop
- Calories: 378
- Sugar: 0.2 g
- Sodium: 862.4 mg
- Fat: 18.9 g
- Carbohydrates: 26.4 g
- Protein: 26.2 g
- Cholesterol: 77.1 mg
