Salsa Verde Chicken Casserole

Maybe it depends on what type of salsa you get. Maybe you should season your chicken. Whatever the cause, this was just a really bland recipe. I think we probably used Pace salsa verde, so maybe a different brand or spicier brand would be better? Doesn't help that I'm not a huge salsa verde fan anyway.

• 2 cups shredded rotisserie chicken
• 8 oz sour cream
• 1 1/2 cups salsa verde, divided
• 8 corn tortillas (6 inches)
• 2 cups chopped tomatoes
• 1/4 cup minced cilantro
• 2 cups shredded Monterey Jack cheese
• avocado slices, green onions, cilantro leaves - optional toppings

Preheat oven to 400 degrees. Combine the chicken, sour cream and 3/4 cup salsa in a small bowl. Spread 1/4 cup salsa on the bottom of a greased 8 inch square baking dish. 

Layer with half the tortillas and chicken mixture; sprinkle with tomatoes, minced cilantro and half the cheese. repeat layers with remaining tortillas, chicken mixture and cheese. 

Bake, uncovered, for 20-25 minutes or until bubbly. Serve with remaining salsa and optional toppings.

Serves 6

Prep Time: 5 minutes

Total Time: 30 minutes

Recipe from Taste of Home