Salsa Verde Chicken Casserole

By á-1590

Ingredients

• 2 cups shredded rotisserie chicken
• 1 cup (8 ounces) 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 (8 ounces) shredded Monterey Jack cheese
• Optional toppings: avocado slices, thinly sliced green onions or fresh cilantro leaves

Details

Adapted from tasteofhome.com

Preparation

Step 1

Combine the chicken, sour cream and 3/4 cup salsa in a small bowl. Spread 1/4 cup salsa on the bottom of a greased 8-in.-square baking dish.
Layer with half of the tortillas and chicken mixture; sprinkle with the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.
Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Serve with remaining salsa and, if desired, optional toppings. Yield: 6 servings.