Salsa Verde Chicken Casserole
This is a rich and surprisingly tasty rendition of all the Tex-Mex dishes molded into one packed, beautiful casserole. Best of all, it’s ready in only half an hour! —Janet McCormick, Proctorville, Ohio
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: Avocado slices, thinly sliced green onions or fresh cilantro leaves
