Salsa Verde Chicken Casserole

Summary

You can add black beans, yellow/red peppers, onions, or black olives.  Substituting the tortillas with tortilla chips is another option.  Make it your own!  Be creative- stay healthy-and of course…. enjoy! 😉

Ingredients

  • 2 cups shredded rotisserie chicken (optional -chicken breast or tenders)
  • 1 cup (8 ounces) sour cream (optional -plain Greek yogurt)
  • 1-1/2 cups salsa verde, divided
  • 8 corn tortillas (6 inches)
  • 2 cups chopped tomatoes
  • 1/4 cup minced fresh cilantro
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • Optional toppings: avocado slices, thinly sliced green onions or fresh cilantro leaves
Nutritional Facts

1 serving (calculated without optional toppings): 400 calories, 23g fat (13g saturated fat), 102mg cholesterol, 637mg sodium, 22g carbohydrate (5g sugars, 3g fiber), 26g protein.

TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

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. Yield: 6 servings.
Originally published as Salsa Verde Chicken Casserole in Simple & Delicious February/March 2013, p53