Prep Time: 20 mins | Cook Time: 25 mins | Cool Time: 15 mins | Total Time: 1 hr | Yield: 12 Servings
I love this dish so much! Oh, man, you have got to give this one a try, I’m telling you! Have a wonderful day, friends. Enjoy!
1 tbsp unsalted butter
1 c white onion, (diced)
3 large garlic cloves, (minced)
5 c chicken, (cooked and chopped)
2 c sour cream
16 oz salsa Verde, (jarred)
10 oz tomatoes and green chiles
4 oz green chiles
2 tsp ground cumin
4 c cheddar cheese, (shredded)
20 small corn tortillas, (cut into fourths)
Step 1: Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Step 2: Apply cooking spray in a 9×13-inch casserole dish.
Step 3: Place a skillet on the stove and turn the heat to medium.
Step 4: Add the butter and allow it to melt.
Step 5: Add the onions and sauté for a few minutes until translucent.
Step 6: Add the garlic and sauté for about 30 seconds or until aromatic.
Step 7: Transfer the sauteed onions and garlic into a large mixing bowl together with the sliced chicken, salsa Verde, sour cream, green chilis, tomatoes, and cumin. Stir until well combined.
Step 8: Slice the tortillas into four.
Step 9: Add 1/4 of the chicken mixture onto the bottom of the baking dish, then spread it evenly.
Step 10: Spread 1 cup of shredded cheese over the chicken mixture, then top it with one layer of the sliced tortillas.
Step 11: Repeat the process until everything is arranged in layers ending with cheese.
Step 12: Place it inside the preheated oven and bake for about 25 minutes or until the cheese has melted completely.
Step 13: Remove from the oven and allow the casserole to cool at room temperature for at least 15 minutes.
Step 14: Serve and enjoy!
CALORIES: 413 | TOTAL FAT: 26g | SATURATED FAT: 14g | UNSATURATED FAT: 0g | CHOLESTEROL: 79mg | SODIUM: 644mg | CARBOHYDRATES: 27g | FIBER: 4g | SUGAR: 6g | PROTEIN: 17g
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