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Salsa Verde Chicken Tortilla Casserole

Laurie McNamara
  • 65 minutes
  • Serves 4 to 6

INGREDIENTS

12

(6-inch) corn tortillas, pan toasted

2 tsp

olive oil

1 cup

diced yellow onion

2 cloves

garlic

kosher salt

1 4 ounce can

diced green chiles

3 cups

shredded cooked chicken

1 1/2 cups

salsa verde (tomatillo salsa)

1 cup

sour cream

6 tbsp

crumbled Cotija cheese

2 cups

freshly grated Monterey Jack Cheese