The smell of this salsa verde chicken casserole is surreal! It filled the kitchen with that irresistible smell that will entice anyone who gets close to the house. The smell even went straight to the living room, causing my family to take a peek at what I was cooking. We all couldn’t wait for the casserole to finish cooking. I just distracted my family with a few cookies I have left and a scoop of vanilla ice cream. Yes, dessert came first that night because we were all so impatient!
Well, I didn’t have a problem with chicken because I had a lot of it that week; I mixed it with salsa verde as suggested. But you can use rotisserie if you want to make this and you don’t have the leftover chicken problem like me. Please go ahead and try this for your family- they will surely love this!
Ingredients
2 cups salsa verde chicken (or shredded Rotisserie Chicken mixed with Great Value Salsa Verde)
1 cup Daisy sour cream
1 can Rotel
1 teaspoon McCormick cumin
⅛ – ¼ teaspoon McCormick cayenne
½ teaspoon kosher salt
8 small Mission corn tortillas
2 -3 cups Sargento shredded cheese (I used cheddar/jack blend)
Instructions
Preheat the oven to 350°F
In a large bowl combine the chicken, sour cream, Rotel, cumin, cayenne and salt. Stir to combine.
Spread about ½ cup of the mixture into the bottom of a 4 quart or (8×8) baking dish. Top that with 4 corn tortillas. You can rip the tortillas to fit if necessary. They can overlap.
Spread half of the remaining chicken mixture on top of the tortillas. Top that with 1 cup of cheese.
Repeat this with remaining tortillas, chicken mixture and cheese.
Bake the casserole for 25 minutes until bubbly and the cheese is melted.
Allow the casserole to sit for 5-10 minutes before serving warm.
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Quick Tip: Serve with a side of rice and refried beans.