This easy Mexican casserole is a traditional way to use leftovers. Freshly assembled, the dish will be very full, but the contents settle a bit overnight. Because there's not much liquid, the chips around the edges of the dish remain crunchy.
12 (6-inch) corn tortillas, each cut into 8 wedges
1 1/2 cups salsa verde (such as Herdez)
3/4 cup chopped green onions
1/2 cup fat-free sour cream
2 cups shredded skinless, boneless rotisserie chicken breast
1 cup (4 ounces) preshredded Mexican blend cheese
How to Make It
Preheat oven to 375°.
Arrange half of tortilla wedges on a large baking sheet, overlapping some if necessary. Bake at 375° for 10 minutes or until crisp. Remove the tortilla wedges from pan. Repeat procedure with remaining tortilla wedges.
Combine salsa, green onions, and 1/2 cup sour cream, stirring with a whisk. Place half of the tortilla wedges in an 11 x 7-inch baking dish coated with cooking spray. Top evenly with 1 cup of chicken, about 1 cup of salsa mixture, and 1/2 cup of cheese. Repeat layers with the remaining tortilla wedges, 1 cup chicken, 1 cup salsa mixture, and 1/2 cup cheese (dish will be very full). Cover with foil coated with cooking spray. Refrigerate for 8 hours or overnight.
Preheat oven to 350°.
Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350° for 30 minutes. Uncover and bake an additional 20 minutes or until bubbly around the edges and cheese begins to brown.
I didn't find this dry at all. I cut the recipe in half and there was plenty of liquid in the salsa verde. I didn't refrigerate it over night, just put it right in the oven.
This will go into the regular rotation.
This is decent, but not great. My favorite thing about it is that since it is preassembled, there is no prep time on cooking night. I found this to be a bit dry, and I wonder if it is necessary to refrigerate overnight or if this could just go into the oven after assembly. I cut down the cooking time to 20 min. covered and 15 min. uncovered.
Definitely family meal fare, but very simple and tasty. I used tostada shells rather than crisping tortillas, and we added chopped fresh jalapenos at table for a bit more heat. Next time I make this (and there will be a next time), I would double the sour cream and even add some bits of cream cheese. It was a bit dry as is. Served with steamed summer squash and honeydew melon slices.
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