Melty Baked Chicken Taquito Casserole with Salsa Verde
Indulge in this cozy Baked Chicken Taquito Casserole With Salsa Verde and Melty Monterey Jack — Gone in Minutes Every Time. It features layers of crispy tortillas, savory shredded chicken, zesty salsa verde, and gooey Monterey Jack cheese. Perfect for busy weeknights, this hearty dish promises to disappear in minutes.
Servings 4 servings
Calories 350kcal
Ingredients
- 2 cups cooked shredded chicken
- 10 corn tortillas
- 1 cup salsa verde
- 2 cups Monterey Jack cheese shredded
- 1/2 cup sour cream
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the shredded chicken, salsa verde, sour cream, cumin, and black pepper.
- Cut the corn tortillas into quarters and layer half of them in a greased 9x13 inch baking dish.
- Spoon half of the chicken mixture over the tortilla layer, followed by a sprinkle of !/2 cup of Monterey Jack cheese.
- Repeat the layers with the remaining tortillas, chicken mixture, and top with the rest of the cheese.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
- Remove from the oven and let it cool for a few minutes before garnishing with fresh cilantro.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat individual portions in the microwave or in an oven until heated through.