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Salsa Verde Chicken Hominy Casserole
Rachel Kim

Salsa Verde Chicken Hominy Casserole

Hominy has enough chew to stand up to green salsa while rotisserie chicken keeps the filling quick. Drain it well, because extra canning liquid would thin the sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 cups shredded rotisserie chicken
  • 2 cans 15.5 oz each white hominy, drained and rinsed
  • 2 cups thick salsa verde
  • 1 cup sour cream
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup crumbled cotija cheese
  • 1 tsp olive oil for the dish

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
  2. Whisk the salsa verde, sour cream, cumin and salt in a large bowl.
  3. Fold in the rotisserie chicken, drained hominy and 1 cup Monterey Jack.
  4. Spread the mixture in the dish and top it with the remaining Monterey Jack and cotija.
  5. Bake uncovered until bubbling at the edges and browned on top, 20 to 25 minutes.
  6. Rest the casserole for 8 minutes before serving.