Go Back
Salsa Verde Chicken Tortilla Casserole
Rachel Kim

Salsa Verde Chicken Tortilla Casserole

Shredded cooked chicken and tangy salsa verde make a lighter tortilla layer than a beef-and-red-sauce pan. Monterey Jack melts without overpowering roasted tomatillo flavor, and pinto beans fill the gaps between chicken pieces. Use a thick salsa or simmer a thin one before assembly.
Print Recipe Pin Recipe
Prep Time 22 minutes
Cook Time 32 minutes
Total Time 54 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 corn tortillas
  • 1 tbsp neutral oil
  • 4 cups shredded cooked chicken
  • 1 can 15 oz pinto beans, rinsed and drained
  • 3 cups thick salsa verde
  • 1 cup sour cream
  • 3 cups shredded Monterey Jack divided

Method
 

  1. Heat the oven to 375°F and lightly oil a 9-by-13-inch baking dish.
  2. Stir the chicken, beans, 2 cups salsa verde and sour cream together.
  3. Brush the tortillas lightly with oil, warm them in a covered stack until flexible and cut them in half.
  4. Spread 1/2 cup remaining salsa in the dish, then layer tortillas, chicken filling, more salsa and cheese three times.
  5. Cover and bake for 20 minutes, then uncover and bake 10 to 12 minutes until the center bubbles.
  6. Rest 15 minutes before serving.