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Milk Street Community
Milk Street Bowtie Chicken, Tortilla and Salsa Verde Casserole

Chicken, Tortilla and Salsa Verde Casserole

4 to 6 Servings

50 minutes 25 minutes active

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Free

When she has leftover cooked chicken on hand, Milk Street Facebook Community member Cindy Chapman of Fresno, California, makes a flavorful casserole by layering the chicken, black beans and tortillas, adding salsa verde and sour cream, then baking to bring the tastes and textures together. Cotija cheese and fresh cilantro are the finishing touches that add bold flavor. Sour cream is temperamental when heated, so we opt to use Mexican crema instead, which is a cultured cream similar to crème fraîche but with a more pourable in consistency.

4 to 6

Servings

Tip

Don’t worry if the tortillas don’t form a perfect layer as you assemble the casserole. Gaps here and there or overlapping areas won’t make a difference in the finished dish.

50 minutes

25 minutes active

2 teaspoons grapeseed or other neutral oil, divided
12 ounces tomatillos, husked and quartered
1 poblano chili, stemmed, seeded and roughly chopped
1 medium garlic clove, smashed and peeled
1 tablespoon white vinegar
Kosher salt and ground black pepper
2 cups shredded cooked chicken
15 1/2 ounce can black beans, rinsed and drained
8 6-inch corn tortillas
1/2 cup plus 2 tablespoons Mexican crema
2 ounces cotija cheese, grated (½ cup)
1/4 cup lightly packed fresh cilantro, chopped
Ingredients
  • 2

    teaspoons grapeseed or other neutral oil, divided

  • 12

    ounces tomatillos, husked and quartered

  • 1

    poblano chili, stemmed, seeded and roughly chopped

  • 1

    medium garlic clove, smashed and peeled

  • 1

    tablespoon white vinegar

  • Kosher salt and ground black pepper

  • 2

    cups shredded cooked chicken

  • 15½

    ounce can black beans, rinsed and drained

  • 8

    6-inch corn tortillas

  • ½

    cup plus 2 tablespoons Mexican crema

  • 2

    ounces cotija cheese, grated (½ cup)

  • ¼

    cup lightly packed fresh cilantro, chopped

Directions

Chicken, Tortilla and Salsa Verde Casserole

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Reviews
Susan N.
October 6, 2022
Quick, easy and yummy weeknight meal
I actually couldn't find all the fresh ingredients at my local Whole Foods to make salsa verdi or a roasted chicken - instead I cooked two chicken breasts in pressure cooker for :10 then shredded. Grabbed a container of salsa verdi from the cold case and sour cream vs. Crema. Layered and baked per instructions, finished with a sprinkle of cilantro and cotija - Delicious and easy. I will definitely make this again - might add a Mexican cheese blend on top (or in the middle) for extra goodness and throw some guacamole in on the side.
Laura C.

Delicious. Just wish nutritional information was available on all recipes.