Chicken Casserole - Salsa Verde* by
You can use a combination of thighs and breasts or even use rotisserie chicken.
Be sure oven is preheated to 375°
Ingredients
Olive Oil
1/2 onion diced
Salt
2 cloves Garlic - Minced
1 Tbs Chili Powder
1 Tsp Cumin
3 chicken breasts
2 jars (16 0z each) Salsa Verde
3/4 cup sour cream
12 small corn tortillas cut in half
4 cups shredded Monterrye Jack Cheese
Instructions
Preheat oven to 375°
Saute onion and garlic
Add chili powder, cumin and chicken, stir, remove from heat
In a large bowl combine salsa verde and sour cream, stir well
Layer 3/4 of the salsa verde mixture on the bottom of a greased 9X12 casserole dish.
Add 8 tortilla halves, add a layer of half the chicken mixture, 1/2 cup of salsa Verde mixture, and 1/2 cup of cheese.
Repeat another 8 tortilla halves, remaining chicken mixture, 1 cup salsa verde, and 1/2 cup of cheese.
Finish with the final layer of 8 tortilla halves, remaining salsa verde, and remaining cheese.
Bake for 25 minutes until cheese has melted.
Saute onion and garlic
Add chili powder, cumin and chicken, stir, remove from heat
In a large bowl combine salsa verde and sour cream, stir well
Layer 3/4 of the salsa verde mixture on the bottom of a greased 9X12 casserole dish.
Add 8 tortilla halves, add a layer of half the chicken mixture, 1/2 cup of salsa Verde mixture, and 1/2 cup of cheese.
Repeat another 8 tortilla halves, remaining chicken mixture, 1 cup salsa verde, and 1/2 cup of cheese.
Finish with the final layer of 8 tortilla halves, remaining salsa verde, and remaining cheese.
Bake for 25 minutes until cheese has melted.