Chicken, Tortilla and Salsa Verde Casserole
We were impressed by the creativity in a reader’s throw-it-together weeknight casserole—a cream-rich melding of chicken, beans, tomatillos, poblano, and tortillas.
- Makes4 to 6 servings
- Cook Time50 minutes
- Active time plus cooling25 minutes active
- 3
When she has leftover cooked chicken on hand, Milk Street Facebook Community member Cindy Chapman of Fresno, California, makes a flavorful casserole by layering the chicken, black beans and tortillas, adding salsa verde and sour cream, then baking to bring the tastes and textures together. Cotija cheese and fresh cilantro are the finishing touches that add bold flavor. Sour cream is temperamental when heated, so we opt to use Mexican crema instead, which is a cultured cream similar to crème fraîche but with a more pourable in consistency.
Don’t worry if the tortillas don’t form a perfect layer as you assemble the casserole. Gaps here and there or overlapping areas won’t make a difference in the finished dish.
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