Salsa Verde Chicken Casserole

Total Time
Prep/Total Time: 30 min.


Makes
6 servings

Ingredients
2 cups shredded rotisserie chicken
1 cup sour cream
1-1/2 cups salsa verde, divided
8 corn tortillas (6 inches)
2 cups chopped tomatoes
1/4 cup minced fresh cilantro
2 cups shredded Monterey Jack cheese
Optional toppings: Additional salsa verde, avocado slices, thinly sliced green onions and fresh cilantro leaves

Directions
In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish.


Layer with half the tortillas and chicken mixture; sprinkle with half the tomatoes, the minced cilantro and half the cheese. Repeat layers with the remaining tortillas, chicken mixture, tomatoes and cheese.
Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and toppings of your choice.

Test Kitchen Tips
Some like it hot! Add sliced jalapenos to kick the flavor up a notch.
When substituting canned tomatoes for fresh, drain them first so you don't end up with soup.
Flour tortillas also work well.
Leftovers make a hearty breakfast. Serve with a fried or poached egg.

Nutrition Facts
1 serving: 400 calories, 23g fat (13g saturated fat), 102mg cholesterol, 637mg sodium, 22g carbohydrate (5g sugars, 3g fiber), 26g protein.