A twist on a classic casserole, which includes cubed chicken, cooked chorizo, tortillas, cheese and cubed avocado.
ngredients
8
Tbsp.
vegetable oil, divided
12
corn tortillas
2
16oz. glass jars (4 cups) salsa verde
2
cups
cooked and shredded chicken
1/2
cup
cooked chorizo
1
cup
corn kernels
1
large ripe, fresh avocado, cut lengthwise, pitted, peeled and diced
1
cup
sour cream
2
cups
shredded Monterrey Jack cheese
2
Tbsp.
fresh cilantro, chopped
2
Tbsp.
diced green onions
Garnish
1/2
large ripe, fresh avocado, cut lengthwise, pitted, peeled and sliced
Instructions
- Preheat oven to 350F.
- In a medium skillet, heat four tablespoons oil over medium-high heat. Gently add a tortilla and cook until softened, about 10 seconds each side. Transfer onto a plate lined with paper towels. Once you've cooked the first six tortillas, add the rest of the oil, allow to heat and continue to cook the remaining tortillas.
- In a bowl, combine chicken, chorizo, corn and avocado. Toss lightly until combined. Soften sour cream in its own container by whisking with a fork.
- Pour 1 cup salsa verde onto a 9" x 9" baking dish, spreading into an even layer. Place 4 tortillas on the salsa allowing them to overlap each other. Spread ½ chicken-chorizo mixture onto tortillas. Add one cup salsa verde. Next, dollop sour cream on top in even amounts and sprinkle with ½ cup cheese. Repeat process to create another layer. Top with remaining tortillas, salsa, sour cream and cheese.
- Cover casserole with foil and bake in preheated oven for 35 minutes. Remove foil and bake for another 10 minutes until edges are brown and crispy and cheese is bubbly.
- Sprinkle cilantro and green onions over casserole and serve. Garnish each serving with an avocado slice.
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