Description
Creamy cheesy salsa verde chicken casserole layered with tortillas and baked until golden and bubbling.
Ingredients
4 cups shredded cooked chicken (560 g)
2 cups salsa verde (480 g)
8 oz cream cheese softened (226 g)
1 cup sour cream (240 g)
2 cups Monterey Jack shredded (225 g)
2 cups sharp cheddar shredded (225 g)
8 corn tortillas (240 g)
1 can diced green chiles 4 oz (113 g)
1 small onion diced (150 g)
3 garlic cloves minced (9 g)
2 tbsp lime juice (30 ml)
1 tsp cumin
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp olive oil
1/4 cup chopped cilantro (10 g)
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Cook onion and garlic in olive oil until softened.
3. Mix cream cheese sour cream salsa verde lime juice green chiles cumin salt and pepper.
4. Fold in chicken and part of the cheese.
5. Layer tortillas in baking dish.
6. Spread half the filling.
7. Add second tortilla layer.
8. Top with remaining filling and cheese.
9. Bake 28 to 35 minutes until bubbling.
10. Broil 2 to 3 minutes until golden.
11. Rest 10 minutes and garnish with cilantro.
Notes
Use rotisserie chicken for speed.
Choose mild salsa verde for family-friendly flavor.
Rest before slicing for clean servings.
Freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 4
- Sodium: 890
- Fat: 31
- Saturated Fat: 16
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 39
- Cholesterol: 135