Chicken Verde Casserole

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I got this recipe from Girls in Aprons, and it sounded delicious.  Then I found out that it won the LDS Living Casserole Contest, and I knew I HAD to try it.  The flavors were perfect, and just like they said, even the kids liked it.  We are going to be putting this one into the regular rotation for dinner from now on.  Thanks Girls in Aprons for sharing!

Verde Chicken Casserole
Adapted from {Girls in Aprons}
1 container (16 oz) sour cream
1 jar (16 oz) green verde salsa
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp chili powder
1 tsp salt
2-3 chicken breast, cooked & shredded or cubed
1 can (15 oz) black beans, drained & rinsed
1 cup frozen corn, thawed & drained
1/3 cup chopped cilantro
4 cups mexican blend cheese, shredded
green onion, chopped for garnish
6 flour tortillas
Preheat oven to 350°
Line two 8″ or 9″ round pans with foil on the bottom and up the sides
Grease pans with cooking spray
In a large bowl combine sour cream, salsa, and spices
Stir in chicken, beans, corn, and cilantro
In one pan place a tortilla in the bottom
Using an ice cream scoop, place three scoops of the chicken mixture and spread evenly over tortilla
Sprinkle 3/4 cup of cheese over mixture
Repeat layer (tortilla, mixture, and cheese)
Place tortilla on top and sprinkle with 1/2 cup cheese
Repeat in second round pan
Bake for 15-20 minutes until cheese is bubbly and casserole is warmed through
Remove from  oven and cool for about 5-10 minutes
Remove casserole by holding onto foil and lift it out of the pan
Place on cutting board and cut into desired size wedges

Serve with extra sour cream and green onion, if desired


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