 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
This dish is similar to some versions of Chicken Verde. I checked the recipes here and there were none quite like this one which I created several years ago. This is a real hit with my family. If you want more 'heat' just use a hotter Salsa Verde. Ingredients:
4 boneless skinless chicken breasts or 5 boneless skinless chicken thighs |
1 teaspoon salt |
1/2 teaspoon black pepper |
2 cups sour cream |
1 (10 1/2 ounce) can condensed cream of chicken soup, undiluted |
1 cup mild salsa verde (this is a green salsa made from tomatillos) |
8 ounces mild green chilies (peeled or chopped, these are the ones made from mild anaheim chilis) |
12 ounces shredded sharp cheddar cheese |
8 medium flour tortillas, torn into medium sized pieces |
Directions:
1. Cut the chicken in bite sized pieces.
2. Saute the chicken in a skillet until lightly brown with the salt and the pepper.
3. In a mixing bowl mix well the soup, sour cream, salsa verde, and chopped chilies.
4. Layer the ingredients into a 9 x 13 greased baking pan in the following order: sauce, chicken, torn tortillas, cheese, sauce.
5. Repeat the layering a second time.
6. It is IMPORTANT to end with sauce so that the cheese doesn't form a crust while baking.
7. Bake at 375°F for 30-45 minutes.
8. Until golden brown on the top.
9. Allow to stand for 5-10 minutes before serving.
10. Serve as a casserole with crisp tortilla chips and red salsa as a side.
11. My family also enjoys eating the casserole as a hot dip.
|
|