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Per serving
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- 1
Mix the filling
Preheat the oven to 400 degrees F. Shred the rotisserie chicken and, in a bowl, combine it with the sour cream and 3/4 cup of the salsa verde. This is your make-ahead base — it comes together in minutes.
- 2
Build the layers
Grease an 8-inch square baking dish and spread 1/4 cup salsa verde over the bottom. Lay down half the corn tortillas, then spread on half the chicken mixture. Scatter over half the chopped tomatoes, all the minced cilantro, and half the shredded Monterey Jack. Repeat with the remaining tortillas, chicken mixture, tomatoes, and cheese.
- 3
Bake and portion
Bake uncovered until bubbly and the cheese is melted, 20 to 25 minutes. Let it rest 10 minutes before slicing into 6 squares — resting helps the layers hold together for clean portions. Serve with the remaining salsa verde and any toppings you like.
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Salsa Verde Chicken Casserole
Created by: SundayPrepCo
Ingredients
- 2 cup rotisserie chicken
- 1 cup sour cream
- 1 1/2 cup salsa verde
- 8 corn tortillas
- 2 cup tomatoes
- 1/4 cup fresh cilantro
- 2 cup Monterey Jack cheese
Instructions
- Mix the fillingPreheat the oven to 400 degrees F. Shred the rotisserie chicken and, in a bowl, combine it with the sour cream and 3/4 cup of the salsa verde. This is your make-ahead base — it comes together in minutes.
- Build the layersGrease an 8-inch square baking dish and spread 1/4 cup salsa verde over the bottom. Lay down half the corn tortillas, then spread on half the chicken mixture. Scatter over half the chopped tomatoes, all the minced cilantro, and half the shredded Monterey Jack. Repeat with the remaining tortillas, chicken mixture, tomatoes, and cheese.
- Bake and portionBake uncovered until bubbly and the cheese is melted, 20 to 25 minutes. Let it rest 10 minutes before slicing into 6 squares — resting helps the layers hold together for clean portions. Serve with the remaining salsa verde and any toppings you like.