Salsa Verde Chicken Casserole
My family loves this casserole. It is so easy, especially if you have made the Salsa Verde Chicken ahead. You can always substitute cooked shredded chicken tossed with chili verde sauce.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 cups | salsa verde chicken (or shredded rotisserie chicken) |
| 1 cup | sour cream |
| 1 can | Rotel Diced Tomatoes and Green Chillies |
| 1 teaspoon | cumin |
| 1/8 to 1/4 teaspoon | cayenne pepper |
| 1/2 teaspoon | kosher salt |
| 8 | small corn tortillas |
| 2 to 3 cups | shredded cheese (i used cheddar/jack blend) |
Directions:
1 Preheat the oven to 350°F
2 In a large bowl combine the chicken, sour cream, Rotel, cumin, cayenne and salt. Stir to combine.
3 Spread about ½ cup of the mixture into the bottom of a 4 quart or (8x8) baking dish. Top that with 4 corn tortillas. You can rip the tortillas to fit if necessary. They can overlap.
4 Spread half of the remaining chicken mixture on top of the tortillas. Top that with 1 cup of cheese.
5 Repeat this with remaining tortillas, chicken mixture and cheese.
6 Bake the casserole for 25 minutes until bubbly and the cheese is melted.
7 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 ? cup of salsa verde.
Source: https://cookiesandcups.com/salsa-verde-chicken-casserole/
