Salsa Verde Chicken Casserole Recipe 445
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. 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 half the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese., Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and, if desired, optional toppings.
Nutrition Facts : Calories 400 calories, Fat 23g fat (13g saturated fat), Cholesterol 102mg cholesterol, Sodium 637mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.
MEXICAN CHICKEN LASAGNA WITH SALSA VERDE
This Mexican chicken lasagna with salsa verde is a great family dish and not that hard to make.
Provided by kramer3211
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place a pan on a lower rack to catch any drippings.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water until pliable, about 3 minutes. Drain.
- Heat oil in a pan over medium-high heat. Saute chicken and onion in the hot oil until chicken is browned and no longer pink and onion is soft, 5 to 7 minutes.
- Combine cottage cheese, mozzarella cheese, 1/2 of the Cheddar cheese, and eggs in a bowl. Mix and add enough water for mixture to be soft and moist, but not runny (a little more wet than cottage cheese alone). Combine spaghetti sauce, salsa, green chiles, and cooked chicken mixture in another bowl. Stir.
- Create layers of chicken mixture, noodles, and cheese mixture in a 9x13-inch baking pan. Top with remaining Cheddar cheese. Cover with aluminum foil.
- Bake in the preheated oven for 1 hour. Remove foil and bake continue to bake until bubbling and cheese is melted, 10 to 15 minutes. Top with cilantro.
Nutrition Facts : Calories 445.4 calories, Carbohydrate 41.5 g, Cholesterol 85.2 mg, Fat 18.1 g, Fiber 3.4 g, Protein 28.6 g, SaturatedFat 9.6 g, Sodium 977.5 mg, Sugar 9 g
SALSA VERDE CHICKEN CASSEROLE RECIPE - (4.4/5)
Provided by á-48860
Number Of Ingredients 8
Steps:
- 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.
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- Heat the olive oil in a large skillet over medium heat. Once heated, add in the onion and salt and cook for a couple minutes until softened. Stir in the garlic, chili powder, and cumin and cook for another minute. Stir in the chicken until well incorporated and take the pan off the heat.
- In a large bowl, combine the salsa verde and sour cream. Stir until the sour cream is fully incorporated.
- Layer 3/4 cup of the salsa verde mixture on the bottom of a greased 9x12 casserole dish. Top with 8 tortilla halves. Then, layer on half of the chicken mixture, 1 cup of salsa verde, and 1/2 cup cheese. Repeat with another round of 8 tortilla halves, the remaining chicken, 1 cup salsa verde, and 1/2 cup cheese. Finish with a final layer of 8 tortilla halves, the remaining salsa verde, and remaining cheese.
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