Fixed this last night for the first time, and it was a banger!

Salsa Verde Chicken Casserole is one of those dishes that brings together the comforting flavors of the Midwest with a touch of zesty flair. This recipe reminds me of the times when my grandmother would experiment with new ingredients, adding a bit of spice to our traditional meals. It's perfect for those evenings when you want something hearty yet with a little kick. The tangy salsa verde pairs beautifully with tender chicken and creamy cheese, making it a family favorite that warms the heart and soul.

This casserole pairs wonderfully with a side of buttery cornbread or a fresh green salad to balance the richness of the dish. You might also consider serving it with a side of seasoned black beans or a simple tomato and avocado salad to complement the flavors. A cool glass of iced tea or lemonade would round out the meal perfectly, offering a refreshing contrast to the savory casserole.

Servings: 6

2 cups cooked, shredded chicken
1 cup salsa verde
1 cup sour cream
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 can (10 oz) cream of chicken soup
1/2 cup chopped fresh cilantro
10 corn tortillas, cut into strips
1 tablespoon olive oil
Salt and pepper to taste

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the shredded chicken, salsa verde, sour cream, cream of chicken soup, and half of the Monterey Jack and cheddar cheeses. Mix until well combined.

In a large skillet, heat the olive oil over medium heat. Add the tortilla strips and cook until they are slightly crispy, about 5 minutes.

Layer half of the tortilla strips in the bottom of a greased 9x13 inch baking dish.

Spread half of the chicken mixture over the tortilla strips.

Repeat the layers with the remaining tortilla strips and chicken mixture.

Top with the remaining cheeses.

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

Garnish with chopped cilantro before serving.

For a spicier version, add a diced jalapeño or a pinch of cayenne pepper to the chicken mixture. If you prefer a milder flavor, use mild salsa verde and omit the cilantro. You can also substitute the corn tortillas with flour tortillas for a different texture. For a vegetarian version, replace the chicken with black beans and corn. Feel free to experiment with different types of cheese, such as pepper jack or Colby, to suit your taste.