Some time ago, my best friend Brianne and I gathered in my kitchen with the goal of creating some easy weeknight recipes that wouldn’t take forever to make and that would be great as leftovers.
This is what we came up with. We hope you enjoy it!
The sour cream mixture is super versatile. Feel free to add in more spices – cumin or Spanish (smoked) paprika would also be awesome.
There really is no order to the layers – if you want to layer it differently, go for it!
The assembly process.
I had to take a scoop. Its super creamy and perfectly fresh.
This was our first slice – delish! You’ll definitely want more…so just double the recipe!
Chicken Verde Bake
2 8 oz chicken breasts – seasoned, roasted and shredded
8 – 12 corn tortillas, grilled
1 ½ cup sour cream
¼ cup diced cilantro
¼ cup diced green onions
8 oz green chiles
3 cloves of garlic, minced
2 cups Monterey Jack cheese, grated
1 16oz bottle of salsa verde
Salt & pepper
Pre-heat the oven to 375 degrees.
Mix the sour cream, cilantro, green onions, chiles and garlic in a bowl. Salt and pepper to taste.
Place 5 or so grilled tortillas on the bottom of a baking dish. Pour ⅓ of the bottle of salsa verde on top of the tortillas. Layer shredded chicken on the bottom, cover with cheese and then add half the sour cream mixture. Repeat with another layer.
Bake in the oven for 25 to 30 minutes or until cooked through and golden brown on top.
Remove from the oven and let cool for 5 minutes before serving.