How to make Salsa Verde Chicken Taco Bake Recipe - I love putting new spins on traditional family favorite meals. My kids could have tacos every single week and be completely satisfied. I used a variety of our favorite taco ingredients to develop this simple and tasty taco bake. Serve with bowls of chips, Teedo’s Famous Salsa, and a simple salad.
Ingredients:
2 tablespoons extra-virgin olive oil
1 cup diced red bell pepper
1 cup quartered and sliced zucchini
1⁄2 cup chopped white onion
4 cups shredded rotisserie chicken
1 tablespoon minced garlic
1 24-ounce container sour cream
1 16-ounce jar mild salsa verde
1⁄2 teaspoon ground cumin
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
24 corn tortillas
1 cup shredded cheddar cheese
Method:
1. Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
2. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the bell pepper, zucchini, and onion and cook, stirring, until tender, about 5 minutes. Add the chicken and garlic and cook, stirring, until hot, about 5 minutes. Add the sour cream, salsa, cumin, salt, and pepper, stir to combine, then reduce the heat to low.
3. Cut the tortillas into eighths. Layer half of the cut tortillas in the bottom of the prepared baking dish. Pour half of the chicken mixture over the tortillas. Place the remaining tortillas over the chicken, then pour the remaining chicken mixture over. Sprinkle with the cheddar cheese and bake for 30 to 40 minutes, until cheese is melted and slightly browned. Serve immediately.
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| Salsa Verde Chicken Taco Bake |
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