Salsa Verde Chicken Casserole.
INGREDIENTS.
8 Casa Mendosa®50/50 Corn-Wheat 6 Medium Tortillas halved1 tbsp. olive oil½ onion diced2 cloves garlic minced1 tbsp. chili powder1 tsp. cumin3 cups shredded chicken (store-bought or rotisserie work great!)2 jars - 16 oz each salsa verde¾ cup sour cream or plain Greek yogurt3 cups shredded Monterrey Jack cheeseSalt to tasteOptional toppings:Chopped cilantroCrumbled cotija cheeseFresh jalapeno slicesFinely chopped red onionChopped green onions.
INSTRUCTIONS.
Preheat the oven to 375°F and grease a 9x12 casserole baking dish.Heat olive oil in a large skillet over medium heat. Once heated, add in the onion and salt and cook until softened.Stir in the garlic, chili powder, and cumin and cook for another minute before adding in the chicken. Mix well and remove from heat.In a large bowl, combine the salsa Verde and sour cream and stir well.Layer ¾ cup of the salsa verde mixture on the bottom of the casserole dish.Top with 5 tortilla halves.Layer on half of the chicken mixture, 1 cup of salsa verde, and ½ cup cheese. Repeat with another round of 5 tortilla halves, the remaining chicken, 1 cup salsa verde, and ½ cup cheese.Finish with a final layer of 5 tortilla halves, the remaining salsa verde, and the remaining cheese.Bake for 15-20 minutes until the cheese has melted and the sauce is bubbling.Complete by adding on your favourite toppings and serve.
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