Salsa Chicken Verde Casserole

Top the chicken mixture with a half a can of ro tel tomatoes that youve drained well.

Mango salsa pork chops. Cut one onion in half then slice it very thin and separate the layers. Step 3 stir together chicken soup and sour cream in a small saucepan over low heat. Layer with half of the tortillas and chicken mixture.

Seal the bag and shake until mixed. First preheat your oven. Add 2 of the tortillas to the bottom of the slow cooker.

Top with 12 of the chicken mixture and spread a 12 cup of the salsa verde over top. Salsa verde chicken casserole is a lot like king ranch chicken my mom used to make growing up but easierespecially if you make your chicken in advance. Sprinkle on a little cilantro.

Spray the slow cooker generously with cooking spray. Spread 14 cup salsa on the bottom of a greased 8 in. Spread 13 of salsa verde chicken mixture on top of the tortillas.

Stir in hot cooked rice. Then spread 13 cup of sour cream over top of the salsa. While its heating up prep your peppers and onion.

Next sprinkle with 2 tablespoons crumbled cotija and 12 cup of the monterey jack cheese. 2 cups salsa verde chicken or shredded rotisserie chicken. In a large bowl mix together cooked chicken salsa verde salt cumin paprika and pepper.

Sprinkle with half the tomatoes minced cilantro and half of the cheese. Repeat layers with remaining tortillas chicken mixture tomatoes and cheese. In a large skillet cook the onion and spices then add in the garlic cooked chicken and chiles.

You may need to overlap them in the middle to make them fit. Use two colored peppers remove the stem and veins and slice thin as well. Sprinkle on some shredded monterey jack cheese.

Add olive oil garlic powder italian seasoning salt pepper and red pepper flakes into a ziplok bag. Scoop avocado pulp into a medium bowl and mash with salsa verde chopped green chiles and lime juice. In a casserole dish place a cup of enchilada sauce on the bottom.

Add the shredded chicken into the mixture and stir. In a 10 x 10 x 2 metal baking pan affiliate arrange 4 of the toasted corn tortillas. Pour into a casserole dish and top with 1 cup of shredded cheese.

How to make this salsa verde low carb chicken casserole. To make the salsa verde chicken casserole. Add the chicken breasts seal and massage so the chicken is covered in the marinade.

Back at 350 degrees f for 30 minutes or until cheese is golden and bubbly. Top 13 of the cheese. Stir in the enchilada sauce.

In a large bowl combine the salsa verde and sour cream or greek yogurt. Combine shredded rotisserie chicken with sour cream and some of the salsa verde and spread half of the mixture over the top of the tortillas.