Fresh Salsa Chicken Salver (casserole) is a great way to enjoy the fresh and fragrant flavors of Latin America anytime of day and any day of the week. Really, topped with eggs (or not) the vibrant aromas and tastes will leave you feeling “sunny side up.” Mid-day, a little spice will light up your afternoon. And, for dinner, of course, you’ll be sipping your margarita in style!
It’s like a melding of two types of comfort food, with a bit of gourmet excitement: lasagna + enchiladas!
Layers of avocado salsa, white corn tortillas, Cotija cheese, creamy avocado chicken, and fresh pico de gallo salsa and cilantro create a tiered casserole recipe you simply cannot beat!
(FYI – “salver” = serving platter worthy of exquisite presentation).
Fresh Salsa Chicken Salver
2 cups Avocado Salsa,* divided
18-24 white corn tortillas
32 oz. (2 lbs.) boneless, skinless chicken breasts
sea salt and pepper
16 oz. sour cream
12 oz. Cojita cheese (crumbled)
8 oz. shredded sharp white cheddar cheese
4 cups fresh Pico de Gallo**
avocado
fresh cilantro
Preheat the oven to 375 degrees.
Spread 1/4-1/2 cup Avocado Salsa over the bottom of a large rectangular casserole dish.
Top with a layer of 6 tortillas, slightly overlapping. Sprinkle with sharp white cheddar.
Next, in a large pot, combine the chicken breasts and remaining Avocado Salsa together and bring to a boil. Reduce heat to a simmer and “poach” the chicken, until done, stirring ever so often. Remove from heat and shred the chicken between two forks. Then, stir in the sour cream.
Spoon half the creamy avocado chicken mixture over the top of the tortilla layer.
Spread 2 cups of Pico de Gallo over the top of the chicken.
Add an optional layer of tortillas and then top with half the Cotija, OR skip the tortillas on this round and just add the the cheese.
On top of the cheese, add the next layer of tortillas (2nd or 3rd), the remaining creamy avocado chicken sauce, and then a final layer of tortillas.
Top that with the last of the Cotija and Pico de Gallo.
Sprinkle with a generous amount of freshly ground pepper.
Bake for 20 minutes, until brown and bubbly.
Remove from the oven and cool before slicing and serving.
Garnish with fresh cilantro and avocado slices.
*Avocado Salsa:
2 ripe avocados, halved, pitted and skins removed
1/4 cup fresh cilantro
2 Tbs. red onion, diced
1 fresh jalapeño, seeded and roughly chopped
juice and zest of 1 fresh lime
2 cups water
2 Tbs. white vinegar
1 tsp. sea salt
freshly ground black pepper
Combine all ingredients in a high speed blender and whir until smooth.
**Pico de Gallo:
1 small white onion, peeled and finely chopped
1/2 small red onion, peeled and finely chopped
4 large tomatoes, chopped
1/2 cup fresh cilantro, finely chopped
1 large jalapeño pepper, seeded and chopped
1/4 cup lime juice
sea salt and pepper
In a medium bowl, combine the chopped onion, jalapeño, lime juice, and salt and pepper. Let marinate for about 5 minutes while chopping the tomatoes and cilantro.
Add the chopped tomatoes and cilantro to the bowl and stir to combine.
Marinate for 15 minutes or several hours in the refrigerator.
