Pineapple House Rules

Salsa Verde Chicken Tostada Casserole

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!
salsa verde tostada casserole
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!

salsa verde tostada casserole

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. They have so many unique ingredients that I just haven’t found at other stores unless they’re a specialty store. I’m so glad we’re close to them now!

This is the salsa verde we use in our casserole; I buy the mild and the medium kinds and mix them. You can definitely just buy the mild if you don’t like heat. If you REALLY don’t want that kind of heat, you could add a little (about 1/2 cup maybe) of chicken broth. You want the salsa verde for the moisture, so definitely don’t leave a lot out.
salsa verde tostada casserole
The tostadas are perfect for crumbling into the dish. Sometimes you can even find baked ones that have almost no fat – bonus!

You can grab a rotisserie chicken and shred it, or you can do what I do:

Make Ahead Crock Pot Chicken

5 large chicken breasts

2 large containers chicken stock

Place both in the Crock Pot for 8 hours on low or until chicken shreds easily.

Shred + place into freezer-safe containers in the portions you want.

Freeze for up to 6 months.

salsa verde tostada casserole

 Salsa Verde Chicken Tostada Casserole

1 tbs. EVOO
1 medium white onion, diced
1 lb. cooked chicken, shredded
3 tbs. taco seasoning
1 can pinto beans drained and rinsed
1 large jar (24-oz.) salsa verde, mild
1/2 small jar (16-oz.) salsa verde, medium*
White corn tostada shells – about 15-20 depending on the size of your dish
8 oz. Monterrey jack cheese, shredded

Garnish (optional):
2 jalapenos, sliced
Avocado, sliced
Cilantro leaves
Cotija cheese
Sour cream
Lime wedges

Preheat oven to 350.

Heat the EVOO in a saucepan over medium-high heat. Sauté the onion until translucent (about 8 minutes), stirring occasionally.

Toss chicken in taco seasoning until well seasoned.

Pour a nice layer of salsa verde on the bottom of a large casserole dish sprayed with cooking spray. Crumble half of the tostada shells into bite-sized pieces all over the salsa verde. Then, layer half of the chicken, beans, onions, and cheese. Repeat the layers again, ending with a healthy amount of cheese. Top with sliced jalapeño (optional).

Bake at 350 degrees about 35-40 minutes until cheese is bubbly.

*You want about 32 oz. salsa verde. If you don’t like a lot of heat, just replace the medium salsa verde with more mild salsa verde. You can also just pour a little chicken broth over the two layers as well to add some moisture.

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