In a 10 x 10 x 2 metal baking pan, arrange 4 of the toasted corn tortillas. Then add the cooked onion mixture and 4 ounces diced green chiles into a bowl with the shredded cooked chicken. Sauté 1 cup of diced yellow onion in olive oil until tender, then add in the 1 clove garlic and cooked for 1 to 2 minutes. Though I highly, highly suggest purchasing fresh tortillas. If using already cooked tortillas, you’ll need to toast them still. Once the tortilla is cooked, I leave it in the skillet a smidgen longer to toast. I prefer this as they taste infinitely better and only take about 40 to 60 seconds. I bought fresh tortillas that are raw and need to be cooked in a skillet. To Make This Salsa Verde Chicken Tortilla Casserole You Will Need: This casserole was so simple to throw together and was utterly delicious, not to mention it smelled heavenly.Īs things layered with cheese normally do. I don’t make tortillas or cheese from scratch. And can be made from scratch with homemade salsa verde, left over shredded roasted or poached chicken - which is what I did.

Maybe it’s the fresh tortillas I buy and have to cook and toast in a skillet, creating this amazing toasted corn aroma through out the house? It’s mouthwateringly delicious. When I make this, my house literally smells like a Mexican restaurant. This Salsa Verde Chicken Tortilla Casserole has layers of pan toasted corn tortillas, shredded poached chicken, Monterey Jack cheese and a homemade salsa verde, all bake until hot and bubbly brown.

Monterey chicken bake