Oh boy. Things have been a little crazy at the Gorman Casa these days. We just moved into a new home in Houston (Cypress/Tomball area), and I am FINALLY cooking again in my own little kitchen!
I'm not up for super laborious meals, but I definitely want something scrumptious for us to chow down on after long days of unpacking, organizing, cleaning, decorating, and oh yeah, running after our nine month old.
This casserole is a go-to staple for us, especially because all you really need are a few simple ingredients, and you don't even have to cook the meat!
I love HEB grocery stores. I can't even begin to tell you how much. Okay, I could, but then we'd be here for a hot minute.
These seasonings are fantastic! I got the taco seasoning and the pinto bean one, too. They're perfectly mixed and easy to throw into any of your fave dishes.
This is the salsa verde we use in our casserole; I buy the mild kind and it still has a pretty nice kick to it. Their other salsas are also fantastic for dipping, too!
The tostadas are perfect for crumbling into the dish. Sometimes you can even find baked ones that have almost no fat - bonus!
Salsa Verde Chicken Enchilada Casserole
1 Rotisserie chicken, shredded or cubed
3 tbs. taco seasoning (I use the Fiesta brand)
1 can pinto beans drained and rinsed (can substitute black beans)
2 jars salsa verde (Herdez-mild)
White corn tostada shells - about 15-20 depending on the size of your dish
Shredded Monterrey jack cheese
Garnish (optional):
2 jalapenos, sliced
Avocado, sliced
White onion, diced
Cilantro leaves
Preheat oven to 350.
Toss chicken in taco seasoning until well seasoned.
Pour a nice layer of salsa verde on the bottom of a large casserole dish. Crumble half of the tostada shells into bite-sized pieces all over the salsa verde. Then, layer half of the chicken, beans, and cheese. Repeat the layers again, ending with a healthy amount of cheese. Make sure to cover the tostada pieces completely with salsa verde so they don't dry out. Feel free to dot the top of the cheese with some more salsa, too. Top with sliced jalapeño (optional).
Bake at 350 degrees about 35-40 minutes until cheese is bubbly. Garnish with sliced avocado, white onion, and fresh cilantro.
