Description
Easy Salsa Verde Chicken Casserole: Bold, Bubbly & Family-Friendly
Ingredients
Scale
- 3 cups cooked shredded chicken (rotisserie works great!)
- 1 (16 oz) jar salsa verde
- 1/2 cup sour cream or Greek yogurt
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 small flour or corn tortillas
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Optional toppings: chopped cilantro, jalapeños, diced avocado
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine shredded chicken, 1/2 cup salsa verde, sour cream, cumin, garlic powder, salt, and pepper. Mix well.
- Place 4 tortillas in the bottom of the dish. Spread half the chicken mixture on top and sprinkle with half the cheese.
- Add remaining tortillas, then the rest of the chicken mixture, remaining salsa verde, and remaining cheese.
- Cover with foil and bake 20 minutes. Uncover and bake 10–15 minutes until cheese is bubbly and golden.
- Let sit 5 minutes before slicing. Add optional toppings and serve.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg