This Salsa Verde Chicken Tostada Casserole is an easy weeknight meal that the whole family will love! Full of flavor and protein, it's an easy win, especially when paired with a side salad or roasted vegetable.
1lb.cooked chickenchopped (I use a rotisserie chicken)
3tbs.taco seasoningmore or less to taste
2(14.5-oz.) cans pinto beansdrained and rinsed
2(16-oz.) jars salsa verde (we love the mild Herdez brand)
20Tostada shellsor 12 taco shells
8oz.Monterey jack cheeseshredded
Instructions
Preheat oven to 350.
Heat the olive oil 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 (about ¾ the bottle) on the bottom of a large casserole dish sprayed with cooking spray. Crumble half of the tostada or taco shells into bite-sized pieces all over the salsa verde. Then, layer half of the chicken, beans, onions, and cheese.
Repeat the layers again, starting with the salsa verde (but reserve about ¼ a cup for the very top) and ending with a healthy amount of cheese. Spread on the remaining ¼ cup of salsa verde on top.**
Bake, uncovered, at 350 degrees about 35-40 minutes until cheese is bubbly. Let rest 5 minutes before serving.
**At this point, you can cover the casserole and place in the fridge until you’re ready to bake. Simply remove from the fridge while the oven preheats, remove the cover, and bake as above.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.