All the best flavors in one dish!
This creamy, comforting casserole will delight all your Tex-Mex fans.
You know how I have this on going love affair with all foods Mexican? It's real. Right behind pizza, I'd gladly eat a taco, an enchilada, a fajita or a big bowl of chips and salsa just about any old day. Hands down, this food group firmly sits in second place.
With school back in session our meals are a bit more thought out {hello...organization is needed} so I firmly plant a dish covered in salsa {because it's like water to me} on the dinner menu at least once a week.
Hopefully on Tuesdays if I can time it right.
Last week it was Thursday and I got an earful about it.
Why can't they just be happy with dinner set before them?
Even though it was Thursday as soon as they took their first bite, they regretted giving me such a hard time.
This casserole is super creamy from the sour cream, salsa verde and monterey jack cheese. I mean, that trio would be good on a flip-flop, but honestly it might be one of my new favorite combos.
Right behind pretzels, beer and pizza. Or cheese, crackers and wine. Or chips, salsa and margaritas. You get the picture, right?
It's a great combo. End of story.
It also reminded me to use corn tortillas more instead of flour tortillas in dishes like this. They get crispy and crunchy on the edges of the dish, yet get soft and squishy in the middle layered between all that sour cream and jack cheese.
Kind of like a person, hard and crispy on the exterior, yet warm and fuzzy on the inside once you get to know them.
Bust this dish out for your family, or a girl's night Mexi-style or to take to a friend that just had a baby, or whatever. Make this dish. Serve it up with a big bowl of chips and extra salsa on the side for dipping!
Salsa Verde Chicken Tortilla Casserole
*revised from this recipe
2 c. shredded chicken
1 c. sour cream
1 1/2 c. salsa verde
12 corn tortillas
1 tomato, chopped
2 t. dried cilantro
2 c. Monterey jack cheese
1. Preheat the oven to 400 degrees and grease an 8x8 baking dish.
2. In a bowl combine the sour cream, salsa verde and chicken.
3. Pour the remaining salsa verde in the bottom of the dish.
4. Cut the tortillas into triangles. Layer half of the tortillas on the bottom of the dish, then half of the chicken mixture, half of the tomatoes, half of the cilantro and half of the cheese. Then repeat with another layer.
5. Bake uncovered for 25-30 minutes or until golden and bubbly.
Crave Tex-Mex once a week like me? Here are a few more of our favorites!
