Salsa Verde Chicken Bake

A silky, flavorful sauce and some savory, juicy chicken? Sounds like a recipe for a good time! And it is! Salsa Verde Chicken Bake features spicy, zesty salsa verde with cool sour cream for a deliciously rich balance, and then combines it with seasoned chicken and soft corn tortillas. Add in some melty cheese and this Salsa Verde Chicken Bake will really make your day, regardless of what day it is!

Ingredients

For the bake:

• 1 tablespoon olive oil
• 1/2 onion, diced
• salt, to taste
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 3 cups chicken, cooked and shredded
• 2 (16-ounce) jars salsa verde
• 3/4 cup sour cream or plain Greek yogurt
• 12 small corn tortillas, cut in half
• 3 cups Monterey Jack cheese, shredded

Optional toppings:

• cilantro, to taste, chopped
• cotija cheese, to taste, crumbled
• jalapeño, to taste, sliced
• red onion, to taste, chopped

Directions

Step 1 –Preheat the oven to 375 degrees F.

Step 2 –Grease a 9×13-inch casserole dish.

Step 3 –Heat the olive oil in a large skillet over medium heat.

Step 4 –Add the onion and the salt and cook until softened, about 3-4 minutes.

Step 5 –Stir in the garlic, the chili powder, and the cumin and cook until fragrant, about 1 minute.

Step 6 –Stir in the shredded chicken until well-incorporated.

Step 7 –Transfer the pan off of the heat.

Step 8 –In a large bowl, combine the salsa verde and the sour cream, stirring until they are fully incorporated.

Step 9 –Layer 3/4 cup of the salsa verde mixture onto the bottom of the prepared casserole dish.

Step 10 –Top the salsa verde mixture with 8 of the tortilla halves.

Step 11 –Layer 1/2 of the chicken mixture, 1 cup of the salsa verde, and 1/2 cup of the shredded cheese.

Step 12 –Then, layer 8 of the tortilla halves, the remaining chicken, 1 cup of the salsa verde, and 1/2 cup of the shredded cheese.

Step 13 –Finish the bake with the remaining tortilla halves, the remaining salsa verde mixture, and the remaining shredded cheese.

Step 14 –Bake until the cheese has melted and the sauce is bubbling, about 15-20 minutes.

Step 15 –Top with the cilantro, the cotija cheese, the sliced jalapeño, and the red onion.

Step 16 –Serve.