Salsa Verde Chicken Enchilada Casserole
Ingredients
The casserole
-
2
jars
Kroger Tomatillo Salsa Verde Mild
-
1
cup
Kroger low-fat sour cream
-
18
small
Kroger flour or white corn tortillas
-
½
pound
shredded deli chicken meat
-
2
cups
Kroger pre-diced butternut squash
-
1
can
Simply Organic black beans
-
4
cups
shredded cheese (Monterey Jack and cheddar blend)
-
1
can
Kroger sliced olives
-
3
stalks
green onions, chopped
-
⅓
cup
chopped fresh cilantro
For garnish
-
to taste
sour cream
-
to taste
sliced avocado
-
to taste
pickled sweet and hot jalapeño peppers
Instructions
- Preheat the oven to 400°F.
- Spray a 9x11 inch baking pan with cooking spray.
- Mix the tomatillo salsa verde with the sour cream in a large bowl.
- Spread 1 cup of the sauce on the bottom of the pan.
- Layer 6 tortillas on the bottom of the pan.
- Spoon 1¼ cups of the sauce over the tortillas, then layer ⅓ of the chicken, butternut squash, black beans, and cheese.
- Repeat the layering process two more times, setting aside the last layer of cheese.
- Cover the pan with aluminum foil (sprayed with cooking spray) and bake for 60-70 minutes.
- Remove the foil, top with the remaining cheese, and bake until melted, about 10 more minutes.
- Remove from the oven and top with olives, green onions, and cilantro.
- Garnish with sour cream, avocado slices, and pickled jalapeños.
Nutrition Facts (estimated)
Servings
6-8
Calories
350
Total fat
15g
Total carbohydrates
40g
Total protein
20g
Sodium
800mg
Cholesterol
30mg
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