Chicken Verde Casserole

Since I made a batch of salsa verde this past weekend, I have been looking for reasons to use it! This casserole is great because you essentially get all the flavors of sour cream chicken enchiladas with less fuss and prep. So long as you didn’t make your salsa verde too spicy, this dish is kid friendly and I find it comforting for cold weather, but the flavors suit the summertime just fine.

Chicken Verde Casserole

Ingredients

  • 2 cups chicken, cooked and shredded(Budget Tip: I always keep frozen chicken breasts in the fridge. They can be baked right out of the bag at 325 degrees for 30 minutes. Just get them to 160 degrees internal temp, let cool enough to handle, and shred with a fork. It’s cheaper than rotisserie chicken and doesn’t require advanced planning.)
  • 2 cups jack or pepper jack cheese, shredded
  • 1 cup (8 oz) sour cream
  • 8 6-inch corn tortillas
    (Note: Yellow corn tortillas are amazing! White corn is what we often grab by default, but give yellow corn a try. It has such a warm flavor.)
  • 2 cups tomato, chopped
  • 1 1/2 – 2 cups salsa verde
  • Cilantro, roughly chopped

Garnishes:

  • Cilantro, roughly chopped
  • Avocado, thinly sliced and dusted with salt and pepper
  • More salsa!

Prep:

  • Pre-heat the oven to 400 degrees.
  • In a small bowl, combine the chicken, sour cream, and 3/4 cup of the salsa.
  • Grease a square, 8-inch baking pan with a little oil and then coat with about 1/4 cup of salsa.
  • Layer with 4 tortillas, 1/2 of the chicken mixture, the tomatoes, a sprinkle of cilantro, 1/4 cup salsa, and 1 cup of cheese.
  • Add another layer of tortillas, chicken mixture,1/4 cup of salsa, and remaining cheese.
  • Bake, uncovered, for 25 minutes, or until bubbly and the cheese is melted and lightly browned on top.

Serve with remaining salsa, sour cream, slices of seasoned avocado, and a sprinkle of cilantro on top. This is a hearty meal so you probably don’t need sides, but if you want a side salad I would recommend you cut up a beefsteak tomato and sprinkle the slices with salt and pepper and layer on a few leafs of lettuce. It will compliment the flavors perfectly and not be to much food.

~Nom On

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