Salsa Verde Chicken Tater Tot Casserole Recipe – ridiculously good! Everyone LOVES this easy Mexican casserole!! Chicken, green chiles, sour cream, chicken broth, cumin, garlic, onion, flour and butter. No cream soup! We make this at least once a month! SO good!!
Preheat oven to 350ºF. Lightly spray a 9×13-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, 1½ cups shredded cheese and sauce. Stir until thoroughly combined. Pour into prepared pan. Top with the remaining cheese.
Bake for 45 to 50 minutes.
Notes:
I use rotisserie chicken in this dish. You can use any cooked chicken that you have on hand.
chicken breasts, thighs, tenderloins, or canned chicken all work fine.
This is a great recipe to use up leftover chicken!
I use pepper jack cheese. You can use any cheese you enjoy - cheddar cheese, Monterey jack cheese, gouda cheese, or a Mexican cheese blend.
There is no need to thaw the tater tots before adding them to the casserole.
I recommend using full-fat sour cream in the sauce. I haven't tried this recipe with low-fat or fat-free sour cream, so I can not say how it turns out.
Add your favorite veggies to the casserole:
onions
bell peppers
olives
corn
Can I freeze tater tot casserole? Yes. Assemble the casserole. Cover the baking dish with plastic wrap and aluminum foil. Store in the freezer for up to four months.
Thaw and bake as directed.
Store leftovers in an airtight container in the refrigerator.