This is an original Trader Joe’s recipe. With a little twist it quickly became a requested main dish for some of our coveted family dinners with our adult children. I like to serve it with a green salad tossed with cilantro dressing, paired with rice and beans. Chips and salsa are optional!
This is a great make ahead casserole for busy days. Just put it together, refrigerate, and bake in time for dinner.
1 jar Trader Joe’s Salsa Verde
1 (16-ounce) container lite sour cream
4 boneless, skinless chicken breasts
1 package of corn tortillas
6 cups shredded Mexican blend cheese
Seasonings: kosher salt, fresh ground pepper, and Mexican seasoning
In a baking dish or slow cooker season skinless, boneless chicken breasts. Add a splash of dry sherry. Bake covered for about 40 minutes at 350 degrees or slow cook on high for 1-1/2 hours. Remove the chicken, reserving juice. Shred or cut up the chicken. Preheat the oven to 350 degrees. Grease a 9 x 13 baking pan. In a large bowl combine the salsa verde, sour cream, and chicken. Add a bit of juice from the baking dish but not too much – the mixture should be thick. Layer some tortillas on the bottom of the baking pan. Pour half of the chicken mixture over the tortillas. Top with desired amount of cheese, up to 3 cups. Repeat one more layer, ending with the the cheese. Bake for 25 to 30 minutes.
Note: The original recipe calls for 1 package of TJ’s frozen chicken strips, thawed and chopped. It also calls for monterey jack cheese.
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