Description
A comforting and flavorful casserole featuring tender chicken, crispy tortilla chips, and zesty salsa verde.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup salsa verde (store-bought or homemade)
- 1 can of black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup Greek yogurt
- 1.5 cups shredded cheese (cheddar or Mexican blend)
- 8–10 corn tortillas
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the chicken: If you haven’t already, cook and shred your chicken.
- Mix the sauce: In a bowl, combine the Greek yogurt, salsa verde, cumin, garlic powder, and a pinch of salt and pepper. Stir until smooth.
- Layer the casserole: In a large baking dish, spread a thin layer of the sauce mixture at the bottom. Layer a few tortillas over the sauce, followed by half the shredded chicken, black beans, and corn. Cover with a generous portion of the sauce and sprinkle a third of the cheese.
- Repeat layers: Add another layer of tortillas, followed by the remaining chicken, and repeat with the sauce and cheese until you finish with cheese on top.
- Bake: Place the casserole in the preheated oven. Bake for about 25-30 minutes, until the cheese is bubbly and golden.
- Garnish and serve: Remove the casserole from the oven and let it cool for a few minutes. Sprinkle with fresh cilantro before serving.
Notes
Feel free to swap out the chicken for leftover rotisserie chicken or use lentils for a vegan alternative.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 100mg
Keywords: casserole, chicken, salsa verde, weeknight meal, healthy