Ingredients
2 cups shredded salsa verde chicken (or rotisserie chicken mixed with 1/3 cup salsa verde)
1 cup sour cream (or plain Greek yogurt / cream cheese)
1 can (10 oz) Rotel (or diced tomatoes with green chilies)
1 teaspoon ground cumin
1/8 – 1/4 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon kosher salt
8 small corn tortillas
2–3 cups shredded cheese (cheddar and Monterey Jack blend recommended)
Instructions
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Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or similar.
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Mix the filling: In a large bowl, combine shredded chicken, sour cream, Rotel, cumin, cayenne, and salt. Stir until well blended.
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Layer the casserole:
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Spread 1/2 cup of the chicken mixture on the bottom of the prepared baking dish.
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Top with 4 corn tortillas (tear to fit if needed).
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Spread half of the remaining chicken mixture over the tortillas, then sprinkle 1 cup of cheese.
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Repeat with remaining tortillas, chicken mixture, and cheese, ending with cheese on top.
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Bake: Place the casserole in the oven for 25 minutes, until hot and bubbly, and the cheese is melted and slightly golden.
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Rest and serve: Let sit for 5–10 minutes before slicing to allow it to set. Serve warm with optional toppings.
Notes
- If pre-cooked salsa verde chicken isn’t available, mix 2 cups of rotisserie chicken with 1/3 cup jarred salsa verde as a quick substitute.
- Freshly shred your cheese for the best melt and texture.
- Adjust the cayenne to make the casserole milder or spicier according to your preference.
- Additional mix-ins such as black beans, corn, or diced bell peppers can enhance flavor and nutrition
- Prep Time: 15 min
- Cook Time: 25 min