Description
This Salsa Verde Chicken Casserole is a delicious and easy-to-make dish that combines tender shredded chicken with flavorful salsa verde, black beans, corn, and gooey melted cheese, all layered between tortillas. It’s a comforting and satisfying meal that’s perfect for a family dinner or potluck.
Ingredients
Shredded Chicken:
3 cups cooked shredded chicken
Salsa Verde Mixture:
2 cups salsa verde, 1 teaspoon cumin, 1 teaspoon chili powder, salt and pepper to taste
Additional Ingredients:
1 can (15 oz) black beans (rinsed and drained), 1 cup frozen corn (thawed), 8 small flour or corn tortillas (cut into strips), 2 cups shredded Monterey Jack cheese (or Mexican blend), ½ cup sour cream, ¼ cup chopped fresh cilantro (optional)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare Chicken Mixture: In a large bowl, combine shredded chicken, salsa verde, black beans, corn, cumin, chili powder, salt, and pepper.
- Layer Casserole: Layer half of the tortilla strips, chicken mixture, and cheese in the baking dish. Repeat layers.
- Bake: Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes until cheese is bubbly.
- Serve: Let cool for 5 minutes, then top with sour cream and cilantro before serving.
Notes
- Use rotisserie chicken for a quick shortcut.
- Customize with pinto beans or sautéed onions and peppers.
- For extra heat, add jalapeños or spicy salsa verde.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: about 1½ cups
- Calories: 440
- Sugar: 4 g
- Sodium: 840 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 31 g
- Cholesterol: 85 mg
