Description
A delightful casserole combining zesty Mexican flavors with creamy layers, perfect for busy nights or gatherings.
Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie recommended)
- 1 cup sour cream
- 0.75 cup salsa verde
- 8 small corn tortillas (6-inch)
- 2 cups chopped tomatoes
- 2 cups shredded Pepper Jack or Monterey Jack cheese
- 0.25 cup fresh cilantro, chopped
- Avocado slices (for garnish)
- Green onions (for garnish)
- Lime wedges (for garnish)
- Extra salsa (optional toppings)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare an 8×8-inch or 9×9-inch baking dish by lightly greasing it with cooking spray or olive oil.
- Make the sauce by whisking together sour cream and salsa verde until smooth.
- Prepare the tortillas by quickly dipping four in cool water and shaking off excess moisture.
- Layer the dipped tortillas in the baking dish. Spread half of the salsa verde sauce over the tortillas, then add half of the shredded chicken, tomatoes, cilantro, and cheese.
- Repeat the layering process with remaining ingredients, finishing with cheese on top.
- Bake uncovered for 20–25 minutes until hot and bubbly.
- Rest for 5 minutes, then garnish with avocado, lime, and green onions before serving.
Notes
Use rotisserie chicken for flavor and convenience; customize with veggies or different cheeses as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 50mg