How to make salsa verde chicken casserole

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Getting dinner ready in a pinch does not have to mean boxed meals or peanut butter and jelly sandwiches. The Salsa verde chicken casserole is a great combination of several Tex-Mex meals. The combination of chicken, sour cream and cilantro make this a flavorful option for even the pickiest eater.
This dish relies on a prepared rotisserie chicken, but you can also cook and shred chicken breasts from your kitchen to save a little cash. This quick meal is ready in 30 minutes. Check out the full recipe from Taste of Home below and don't forget to watch the video at the end.
Salsa verde chicken casserole
Preparation Time: 10 minutes
Total Time: 35 minutes
Serves: 6
2 cups shredded rotisserie chicken
1 cup (8 ounces) sour cream
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
1. Place your cooked (and shredded) chicken in a bowl. Add sour cream and salsa. Mix well and set aside for a moment.
2. Use a spatula to spread 1/4 of salsa on the bottom of your 8-inch baking dish.
3. Place half of your tortillas in a layer over the salsa. Add some of your chicken mixture, tomatoes, cilantro and half of the cheese. Repeat with the rest of your ingredients.
4. Bake your casserole for 20 to 25 minutes at 400 degrees.
Pro tip: Some people noted that the tortillas can get a bit soggy in this dish. To avoid the sogginess, drain your tomatoes and salsa verde before mixing it in with your chicken.
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