This Salsa Verde Chicken Tortilla Bake is a deliciously creamy layered casserole filled with juicy shredded chicken, spicy salsa verde, corn tortillas, tomatoes, and cheese. Your favourite Mexican flavours, all in one dish!
Spread ½ cup salsa verde in the bottom of a 9" x 13" oven proof baking dish.
Create a layer of tortillas, cutting to fit if necessary.
Combine shredded chicken, remaining salsa verde and sour cream. Spread half this mixture on top of the tortillas.
Add half the diced tomatoes and half the cilantro on top of the chicken mixture.
Sprinkle with half the shredded cheese.
Repeat the layers: tortillas, chicken, tomatoes and cilantro, and cheese.
Bake at 400°F. for 20 - 25 minutes until bubbly.
Place under broiler for 5 minutes to brown the cheese.
Remove from oven, garnish with a light sprinkle of cilantro and serve.
Notes
Store leftovers covered in the fridge. To reheat, cover the baking dish with foil and heat at 350°F. for 15 - 20 minutes.To freeze, wrap tightly and store in the freezer for up to 3 months. Thaw in the refrigerator overnight, then bake as directed.