This easy Mexican flavored casserole makes it easy to serve a cheesy, nutrient packed dinner for a crowd.
Ingredients
Instructions
**Optional : Sprinkle Cotija cheese on top for a tart cheese burst of flavor.
Ingredients
- 2 16- ounce jars Kroger Tomatillo Salsa Verde Mild (about 4 cups)
- 1 cup Kroger low-fat sour cream
- 18 small Kroger flour or white corn tortillas
- ½ pound shredded deli chicken meat
- 2 cups Kroger pre-diced butternut squash
- 1 16-ounce can Simply Organic black beans, rinsed and drained
- 4 cups shredded cheese, such as a blend of Monterey Jack and cheddar cheeses
- 1 3-ounce can Kroger sliced olives, drained
- 3 green onions, chopped
- ⅓ cup chopped 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 1¼ 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.