Spice up your dinner with this easy chicken and tortilla casserole. Make a meal of this family favorite with traditional Mexican rice and beans, tortilla chips and guacamole. Can’t find prepared tomatillo salsa? Substitute any salsa Verde.
SERVES: 6
Ingredients
- Vegetable oil – 1 TSP
- Prepared tomatillo salsa – 1 ½ cups
- Sour cream – 3 TBSP
- Chicken breast, cooked and shredded – 1 pound
- Cilantro, minced – 2 TBSP
- Cheddar cheese, shredded and divided – 1 ¼ cups
- Corn tortillas, 9-inch – 12
Directions
1. Heat the oven to 375°F.
2. Lightly oil the bottom and sides of a 9X13 inch casserole dish.
3. In a small bowl, stir together the tomatillo salsa and sour cream until smooth. Set aside. In another small bowl, mix the chicken, cilantro and half the cheese.
4. Place a spoonful of the chicken mixture into each of the corn tortillas, then roll up or fold the filled tortillas and place into the casserole dish to form a single layer.
5. Evenly pour the tomatillo-sour cream sauce over the top of the tortillas and sprinkle with the remaining cheese.
6. Bake 25 to 30 minutes until tortillas are heated through and the sauce is bubbly.
7. Serve warm.