Categories: Casseroles, Chicken, Mexican
Ingredients
- 2 cups shredded rotisserie chicken
- 1 cup sour cream
- 16 oz jar salsa verde
- 8 corn tortillas (6 inches)
- 2 cups chopped tomatoes
- * 1/4 cup minced fresh cilantro
- 2 cups shredded Monterey Jack cheese
- * I added a 4 oz can diced green chilies because it was really bland
- Optional toppings: Avocado slices, thinly sliced green onions or Picante sauce.
Directions
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Spread 1/4 cup salsa in the bottom of a greased baking dish.
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In a small bowl, combine the chicken, sour cream, diced green chilies and remainder of the salsa. Also stir in the minced fresh cilantro.
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Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese.
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Bake, uncovered, at 400 degrees until bubbly, 20-25 minutes. Serve with desired optional toppings.