This easy Mexican flavored casserole makes it easy to serve a cheesy, nutrient packed dinner for a crowd.
Prep Time 20 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour35 minutesminutes
Ingredients
2 16-ouncejars Kroger Tomatillo Salsa Verde Mild, about 4 cups
1cupKroger low-fat sour cream
18small Kroger flour or white corn tortillas
½poundshredded deli chicken meat
2cupsKroger pre-diced butternut squash
1 16-ouncecan Simply Organic black beans, rinsed and drained
4cupsshredded cheese, such as a blend of Monterey Jack and cheddar cheeses
1 3-ouncecan Kroger sliced olives, drained
3green onions, chopped
⅓cupchopped fresh cilantro
Sour cream, sliced avocado and pickled sweet and hot jalapeño peppers
Instructions
Preheat the oven to 400 degrees F.
Spray a 9 X 11 inch baking pan with cooking spray. In a large bowl, mix the tomatillo salsa verde with the sour cream. Spread 1 cup of the sauce on the bottom of the pan. Layer 6 of the small tortillas on the bottom of the pan. Spoon 1 ¼ cups of the sauce over the tortillas then layer ⅓ of the chicken, ⅓ of the butternut squash and ⅓ of the black beans. Top with ⅓ of the cheese and repeat the process 2 more times, but set aside the last layer of cheese.
Spray one side of a piece of aluminum foil with cooking spray and cover the pan then bake for 60-70 minutes or until the sauce starts to bubble. Remove the foil and top with the remaining cheese and bake until melted, about 10 more minutes.
Remove from the oven and top with sliced olives, green onions and cilantro. Garnish with sour cream, avocado slices and pickled sweet and hot jalapeños.
**Optional: Sprinkle Cotija cheese on top for a tart cheese burst of flavor.