Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Cut the corn tortillas into 1-inch strips.
- In a large bowl, whisk together the softened cream cheese and sour cream until smooth. Stir in the salsa verde, chopped onion, minced garlic, cumin, and oregano.
- Gently fold the shredded chicken and 1.5 cups of the shredded cheese into the sauce mixture until everything is well combined.
- Spread a thin layer of the chicken mixture on the bottom of the prepared dish. Top with a layer of tortilla strips. Add half of the remaining chicken mixture, followed by another layer of tortillas. Top with the rest of the chicken mixture.
- Sprinkle the remaining 1.5 cups of cheese evenly over the top. Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
- Let the casserole rest for 5-10 minutes before serving. Garnish with fresh cilantro, diced avocado, or other desired toppings.
Nutrition
Notes
Make-Ahead Tip: Assemble the casserole without baking, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time.
Freezer Tip: Assemble in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Bake from frozen, adding about 30 minutes to the total bake time.
Freezer Tip: Assemble in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Bake from frozen, adding about 30 minutes to the total bake time.