Salsa Verde Chicken Casserole
If you LOVE enchiladas verdes (or even just Mexican food, in general) as much as I do an are looking for a quick and easy fix, you have to try this! And if you do try it, let me know what you think!
Salsa Verde Chicken Casserole 6 servings
Ingredients: 3 cups of shredded rotisserie chicken 1 cup of plain Greek yogurt (nonfat) 1-1/2 cups salsa verde, divided (look for low-sugar, low-sodium brands - I used Herdez Tomatillo Verde cooking sauce) 8 corn tortillas (6 inches), each torn into four pieces 2 cups chopped tomatoes (or 1-15 oz can diced tomatoes (low sodium/sugar) 1/4 cup chopped cilantro 2 cups shredded Monterey Jack cheese Optional toppings: more verde sauce, green onions, or more cilantro
Directions: 1. Heat your oven to 400 degrees and lightly coat an 8-inch square baking dish. (I used a light coat of olive oil spray). 2. Combine the chicken, yogurt and 3/4 cup salsa/sauce in a mixing bowl. 3. Spread 1/4 cup salsa/sauce on the bottom of the baking dish. 4. Layer with half of the tortilla pieces and chicken mixture; then sprinkle with half the tomatoes, cilantro, and cheese. Repeat layers with remaining tortillas, chicken mixture, cilantro, tomatoes, and remaining cheese. 5. Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Serve with optional toppings, if desired.
*If you're using the 21 Day Fix container system, each serving is about ¾ Red, ½ Green, ⅔ Yellow, and 1 Blue.
*Other nutritional info (per serving, as determined by myfitnesspal): -358 calories -15g fat -22g carbs -36g protein
