Chicken Verde Casserole

When working a full-time job you’re always looking for some easy dinner’s that you can prep ahead of time, so when you walk in the door all you have to do is pop dinner in the oven. This Chicken Verde Casserole is a GREAT recipe to prep ahead, and it  makes some great leftovers as well. I was inspired by Martha Stewart’s Chicken Enchilada Casserole recipe. This recipe is delicious, versatile, balanced AND gluten free!! Put this on your list for dinner this week, I know you won’t be disappointed.

What You’ll Need:

  • 1 package Corn Tortillas (Mission brand is Gluten Free)
  • 1 can Mexican-style beans (or re-fried black beans)
  • 1 Green Pepper, diced
  • 1 White Onion, diced
  • 1 can Salsa Verde (I like Rick Bayless’s salsas, or Trader Joes)
  • 1lb Organic Chicken Breasts, grilled and chopped
  • 1/2-3/4 cup Shredded Pepper Jack cheese

 

Method:

Pre-heat oven to 375. In a large glass baking dish, spread a layer of beans on the bottom of the dish. Add a layer of corn tortillas.

Layer onions, peppers, and chopped chicken. Pour 3/4 jar of salsa verde over the chicken. Sprinkle half of the shredded cheese over pepper, onion, chicken, salsa layer.

Add another layer of corn tortillas. Pour remaining salsa verde and sprinkle the remainder of the cheese. Bake at 375 for 20-30 minutes.

*Casserole serves 6 and is 6 Weight Watchers PointsPlus*

*You can prep the casserole and refrigerate over-night*

Gnash On!

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2 Comments to “Chicken Verde Casserole”

  1. The chicken looks delicious! Yum!

  2. The chicken for this turned out wonderfully!!

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