Ingredients

The following ingredients have 6 Servings
  • 2 cups salsa verde chicken (or shredded Rotisserie Chicken)
  • 1 cup sour cream
  • 1 can Rotel
  • 1 teaspoon cumin
  • 1/8 – 1/4 teaspoon cayenne
  • 1/2 teaspoon kosher salt
  • 8 small corn tortillas
  • 2 -3 cups shredded cheese (I used cheddar/jack blend)

Instruction

  • Preheat the oven to 350°F
  • In a large bowl combine the chicken, sour cream, Rotel, cumin, cayenne and salt. Stir to combine.
  • Spread about 1/2 cup of the mixture into the bottom of a 4 quart or (8×8) baking dish. Top that with 4 corn tortillas. You can rip the tortillas to fit if necessary. They can overlap.
  • Spread half of the remaining chicken mixture on top of the tortillas. Top that with 1 cup of cheese.
  • Repeat this with remaining tortillas, chicken mixture and cheese.
  • Bake the casserole for 25 minutes until bubbly and the cheese is melted.
  • Allow the casserole to sit for 5-10 minutes before serving warm.