SALSA VERDE CHICKEN CASSEROLE
1 tablespoon butter
2 boneless, skinless chicken breasts
1 teaspoon Hatch chile seasoning
FRESH ground sea salt and black pepper
1/2 cup sour cream
3/4 cup chunky salsa
3/4 cup salsa verde
2 cups chopped tomatoes
1/4 cup FRESH chopped cilantro
2 cups Mexican blend shredded cheese
2 green onions, sliced thin
1 small mini red pepper, diced
1 can Green Giant Mexican corn, drained well
8 corn tortillas
OPTIONAL TOPPINGS – avocado slices, sliced green onions, FRESH chopped cilantro, sour cream or guacamole
- Melt butter in a medium skillet.
- Season chicken breasts on both sides with the Hatch chile season and FRESH ground sea salt and black pepper.
- Sear chicken on both sides 4-5 minutes until cooked through.
- Shred chicken into small pieces.
- Combine chunky salsa and salsa verde until well blended.
- In a mixing bowl combine chicken pieces, corn, 3/4 cup salsa mix, green onions and pepper pieces with the sour cream.
- Spread 1/4 cup of the salsa mixture on the bottom of an 8 inch greased baking dish.
- Layer half the tortillas on top of salsa.
- Spread half the chicken mixture over the tortillas followed by half the cheese.
- Repeat layers ending with remaining salsa and a couple pepper rings for color.
- Bake 20-25 minutes until bubbly.
- Serve with additional toppings.
NOTE: This recipe converts well to a dip or “loose” casserole that I often serve over tortilla chips. I find the leftovers keep better that way.
