Salsa Verde Tex-Mex Chicken Layer Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 10 oz. jar Salsa Verde4 cooked chicken thighs or other cooked chicken, chopped1 medium onion or 1 bunch of green onions1 6 oz. container of greek yogurt2 flour tortillas10 black olives (optional)1 tsp. cumin1 tbsp chile powder
Spray an 8 x 8" casserole with non-stick cooking spray.
Medium-chop the onion and mix with the greek yogurt, chopped black olives, garlic, cumin, and chile powder.
Tear tortillas into 6 pieces and arrange half of them in the bottom of the pan.
Pour a small amount of the salsa verde on the tortillas.
Add half the pre-cooked chicken, chopped.
Pour half the yogurt/spice mixture on top of the chicken and spread to coat.
Repeat these layers with the remaining ingredients.
Bake, uncovered, in a 350 degree oven for approx. 40 minutes until the casserole is bubbly.
Let it rest a few minutes and serve.
Serving Size: Makes 6-8 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KINGFISHGRL.
Medium-chop the onion and mix with the greek yogurt, chopped black olives, garlic, cumin, and chile powder.
Tear tortillas into 6 pieces and arrange half of them in the bottom of the pan.
Pour a small amount of the salsa verde on the tortillas.
Add half the pre-cooked chicken, chopped.
Pour half the yogurt/spice mixture on top of the chicken and spread to coat.
Repeat these layers with the remaining ingredients.
Bake, uncovered, in a 350 degree oven for approx. 40 minutes until the casserole is bubbly.
Let it rest a few minutes and serve.
Serving Size: Makes 6-8 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KINGFISHGRL.
Nutritional Info Amount Per Serving
- Calories: 196.6
- Total Fat: 4.8 g
- Cholesterol: 38.0 mg
- Sodium: 1,022.2 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 2.1 g
- Protein: 14.3 g
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