Salsa Verde Chicken Casserole

This is a rich and surprisingly tasty rendition of all the Tex-Mex dishes molded into one packed, beautiful casserole. Best of all, it’s ready in no time!
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 2 cups shredded rotisserie chicken (or cooked with a good southwest seasoning)
  • 1 cup (8 ounces) sour cream
  • 1-1/2 cups salsa verde, divided
  • 8 corn tortillas (6 inches) or flour  – can be quarted for layers
  • 2 cups chopped tomatoes or substitute with 1 can tomatoes (drained)
  • 1/4 cup minced fresh cilantro
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • Optional toppings: avocado slices, green onionns, fresh cilantro, chopped corn, black beans, sliced jalapenos

Directions

  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.

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