makes 8 servings · prep time: 10 minutes · cook time: 25 minutes
I am a huge fan of all things Mexican inspired. It is always Taco Tuesday in my heart. This casserole comes kid and husband approved. They gobbled it down faster than the mere 25 minutes it took me to bake it. It has been in steady rotation in my home ever since.
ingredients
• 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1½ cups shredded mozzarella cheese, divided
• 1½ cups shredded sharp cheddar cheese, divided
• 1¼ cups salsa verde, store-bought or homemade , divided
• ¾ cup full-fat sour cream
• 1½ teaspoons sea salt
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ¼ teaspoon ground black pepper
• 1 medium avocado, peeled, pitted, and diced
• For garnish (optional):
• ¼ cup Pico de Gallo
• Torn fresh cilantro
directions
1.Place the chicken, ¾ cup of the mozzarella, ¾ cup of the cheddar cheese, ¾ cup of the salsa verde, sour cream, salt, chili powder, cumin, and pepper in a large mixing bowl. Mix until the ingredients are well incorporated.
2.Preheat the oven to 400°F.
3.Pour ¼ cup of the salsa verde into a 2-quart casserole dish. Pour the chicken mixture on top and spread it out in an even layer. Top with the remaining salsa verde, mozzarella, and cheddar cheese.
4.Bake for 25 minutes, or until the casserole is bubbling.
5.Top with the diced avocado and garnish with the pico de gallo and cilantro, if desired.
tip: I love to serve this casserole with Green Onion and Lime Cauliflower Rice.
CALORIES: 383 | FAT: 26 g | PROTEIN: 32 g | TOTAL CARBS: 5.4 g | DIETARY FIBER: 1.4 g | NET CARBS: 4 g
