Salsa Verde Chicken Casserole
Loaded with flavor and baked until golden, this Salsa Verde Chicken Casserole is the perfect match for Mi Niña Pico de Gallo Chips.
Ingredients:
For the Casserole:
-1 tablespoon olive oil
-½ onion, diced
-1 pinch kosher salt
-2 cloves garlic, minced
-1 tablespoon chili powder
-1 teaspoon ground cumin
-3 cups cooked shredded chicken
-32 oz salsa verde
-¾ cup sour cream or plain Greek yogurt
-Mi Niña Pico de Gallo Tortilla Chips
-1 cup freshly shredded cheddar
-1 cup freshly shredded mozzarella
Toppings:
- Chopped fresh cilantro
- Sour cream
- Jalapeño slices
- Chopped red onion
Instructions:
1. Preheat the oven to 375°F. Grease a 9×12-inch casserole dish and set aside.
2. Cook the Aromatics: Heat olive oil in a large skillet over medium heat. Add the onion and salt, cooking until softened. Stir in garlic, chili powder, and cumin, cooking for another minute. Add the shredded chicken, stir well, then remove from heat.
3. Make the Salsa Verde Mixture: In a large bowl, combine salsa verde and sour cream, stirring until smooth.
4. Layer the Casserole: Spread ¾ cup of the salsa verde mixture on the bottom of the prepared dish. Add a layer of Mi Niña “Pico de Gallo” Tortilla Chips. Sprinkle 1 cup cheese, half of the chicken mixture, and half of the salsa verde mixture on top.
Repeat the layering with another round of chips, chicken, the remaining salsa verde, and cheese.
5. Bake for 15-20 minutes, until the cheese is melted and the sauce is bubbling. Top with fresh cilantro, sour cream, jalapeños, and red onion. Serve hot!
