Hey all!!! After a long break, we're back! Since my last post we've had my Thanksgiving, Christmas, my daughter's 10th birthday, her best friend's 10th birthday trip, Valentine's Day and it seems every week has had some sort of event putting me behind from posting like I used to do. Just this past Friday my daughter went to her school's Daddy Daughter Dance as well. I'm still not ready for how grown she is now.
The recipe for this week is one I've worked on a few times and I think I finally have it just right. I actually took this dish to a book club event and asked for feedback from a group. I only had a small amount leftover and everyone seemed to enjoy it. I sincerely hope you do as well.
Keep in mind that I like to take the approach of using some prepared products fairly often just so that I don't spend every moment I'm not working in the kitchen. There are things you can absolutely make homemade and would probably make this even better.
First, I'm using preshredded cheese in a bag. I know that freshly shredded cheese is always better, but when I want to save on time and dishes I will happily grab this bag of preshredded cheese.
Second, I'm using the preshredded rotisserie chicken. I could cook a chicken and shred it. I could buy a rotisserie chicken and shred it up by hand. However, using this means I can just add it at that step without any extra work at all.
Third, I'm using the PictSweet Farms seasoning blend. I've posted this one A LOT in the past. This is my go to short cut for all things diced onion. That's not to say I never chop onions, but it's rare these days.
Fourth, I used store bought Pico de Gallo. Originally my plan was to chop up some tomatoes, red onion, cilantro, and scallions to sprinkle across the top. Then I realized that everything I wanted to add was already chopped and ready to go if I just bought this container of premade pico.
Obviously, you can make your own of any of these items. Feel free to dice and shred each ingredient or make your own chicken. I can guarentee yours will probably be fresher and better if you do. I love the convenience of being able to put this in the oven within 10 minutes though.
Chicken Salsa Verde Casserole
Ingredients:
•1 tbsp Olive Oil
•1 cup frozen Seasoning Blend (or diced onion)
•Pinch Kosher Salt
•1 tbsp Minced Garlic
•1 tbsp Chili Powder
•1 tsp Ground Cumin
•10 oz can Tomatoes with Green Chilies (Rotel)
•1 lb. shredded chicken
•32 oz Salsa Verde (2 jars)
•1 cup Light Sour Cream
•12 corn tortillas
•3 cups shredded Pepper Jack Cheese
•½ cup Pico de Gallo
•1 oz Queso Fresco
Preparation:
•Preheat oven to 400°
•Heat nonstick skillet over medium heat.
•Add oil. Sauté onions until softened.
•Add salt, garlic, chili powder, cumin and tomatoes.
• Once most of the liquid is cooked down, add the chicken and remove from heat.
•In a separate bowl, mix the salsa and sour cream.Â
•Spray 9x13 casserole pan with nonstick cooking spray.
•Spread a small amount of the salsa mixture on the bottom.Â
•Top with 4 tortillas (you may want to cut them in halves to fit the pan easily).
•Spread half the chicken over the tortillas.Â
•Top with 1/3 of the salsa mixture.Â
•Top with ½ cup of pepper jack cheese.
•Repeat the layers again.Â
•Layer the last of the tortillas, the remaining sauce, and the remaining shredded cheese.
•Sprinkle the Pico de Gallo and crumbled queso fresco over the casserole.Â
•Bake for 30 minutes until heated through and the cheese is fully melted.
Please let me know if you try this recipe and if your family loves it too. I love to receive feedback!
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Nutrition Facts: Calories 350 Total Fat 16g Cholesterol 79mg Sodium1202mg Potassium 266mg Carbohydrate 26g Dietary Fiber 4g Sugars 5g Protein 24g
**Nutritional information generated by adding ingredients on www.myfitnesspal.com