I found a recipe for a chicken casserole with salsa verde, so I decided to roast my own chicken rather than buying one from the store. I googled "Mexican roast chicken" and found this recipe. I made 2 chickens (one for supper that night, and one to use for the casserole at the potluck). The chicken was delicious, and the casserole turned out really well too.
GREEN CHILI & CHICKEN CHILAQUILES (from Mexican Creative Cooking, by Marlena Spieler)
12 stale tortillas, cut into strips
1 tbsp. oil
1 small cooked chicken, meat removed from bones and cut into bite-sized pieces
1 jar salsa verde
8 tbsp. cilantro
4 garlic cloves, finely chopped
1/4 tsp. cumin
2 c. chicken stock
12 oz. grated cheese (I'm using a mixture of cheddar, mozza, and monterrey jack)
Place tortilla strips in a roasting pan and toss with oil. Bake at 375F for 30 minutes until they are crisp and golden. Arrange chicken in a 9x13" baking dish, then sprinkle with half the salsa verde, cilantro, garlic, cumin, and cheese. Repeat these layers and top with the tortilla strips. Pour the chicken stock over top, and sprinkle with remaining cheese. Bake at 375F for 30 minutes. Garnish with crème fraîche, green onions, and pickled chilies (optional).
REFRIED BEANS "WITH EVERYTHING" (adapted from Mexican Creative Cooking, by Marlena Spieler)
4-6 slices of bacon, chopped
1 large onion, chopped
3 garlic cloves, finely chopped
1 tsp. cumin
1/2 tsp. chili powder
2 tsp. Epicure's Pueblo Bean Dip Mix (optional)
1 - 14 oz. can diced tomatoes, drained
2 - 14 oz. cans refried beans with chilies
approx. 1/2 c. beer
Sauté bacon and onion over medium heat until golden brown. Drain fat if necessary. Add garlic & spices and cook for a minute, then add tomatoes and simmer until any liquid has evaporated. Add refried beans and beer and stir until smooth and creamy. Simmer for a few minutes, and then serve in tortillas with grated mozzarella cheese (optional).