Stop what you are doing and make this Salsa Verde Chicken Tater Tot Casserole!! OMG! Crazy good!!! Chicken and tater tots tossed in a creamy green chile sauce and pepper jack cheese. All of my favorites in one pan! We ate this for lunch and leftover for dinner the same day.
The creamy green chile sauce is one of my favorites. It is so easy to make and it doesn't have any Cream of Anything soup. I always use full fat sour cream in the sauce. I haven't tried it with low-fat or fat-free sour cream. If you try either one of those varieties, let me know how it turns out.
This casserole has a little kick from the green chiles and pepper jack cheese. You can certainly use a different cheese if you are worried about the heat from the pepper jack cheese. Cheddar or Monterey Jack cheese would work great.
Salsa Verde Chicken Tater Tot Casserole
serves 6 to 8
- 3 cups chopped cooked chicken
- 3 Tbsp butter
- 3 Tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-oz) can diced green chilies
- 1 tsp cumin
- 2 cups shredded pepper jack cheese
- 1 (32-oz) bag frozen tater tots
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream, chiles and cumin.
In a large bowl, combine chicken, tater tots, cheese and sauce. Stir until thoroughly combined. Pour into prepared pan.
Bake for 45 to 50 minutes.