Name: Salsa Verde Chicken Casserole Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1/2 onion, chopped; A small pinch of kosher salt; 2 minced garlic cloves; 1 tablespoon chili seasoning; 1 teaspoon ground cumin; 3 cups shredded cooked chicken; 32 ounces green salsa (two jars of 16 ounces each); 3/4 cup sour cream or plain Greek yogurt; 12 small corn tortillas, halved; 3 cups freshly grated Monterey Jack cheese; Chopped fresh cilantro; Crumbled cotija cheese; Sliced jalapeños; Diced red onion

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Introduction

This Delicious Salsa Verde Chicken Casserole is a comforting, layered dish bursting with bold flavors and creamy textures. It combines tender shredded chicken, tangy salsa verde, and melted Monterey Jack cheese for a family-friendly meal that’s easy to prepare. Perfect for weeknight dinners or casual gatherings.

The dish is a baked layered casserole in a white square baking dish with small handles on the sides. It has three visible layers: the bottom layer is a creamy green sauce mixed with chopped greens and herbs, the middle layer is a thick mixture of shredded chicken and sauce with an orange tint, and the top layer is melted yellow and white cheese, browned slightly at the edges. On top, there are garnishes of sliced green jalapeños, small diced purple onions, and chopped fresh green herbs scattered evenly. The dish is set on a white marbled surface, and part of a lime and bowls with other toppings are slightly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1/2 onion, chopped
A small pinch of kosher salt
2 minced garlic cloves
1 tablespoon chili seasoning
1 teaspoon ground cumin
3 cups shredded cooked chicken
32 ounces green salsa (two jars of 16 ounces each)
3/4 cup sour cream or plain Greek yogurt
12 small corn tortillas, halved
3 cups freshly grated Monterey Jack cheese
Chopped fresh cilantro (optional, for serving)
Crumbled cotija cheese (optional, for serving)
Sliced jalapeños (optional, for serving)
Diced red onion (optional, for serving)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and grease a 9×12-inch casserole dish generously. Set it aside.
Step 2: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt, cooking for a couple of minutes until soft. Stir in the minced garlic, chili seasoning, and ground cumin, cooking another minute until fragrant. Add the shredded chicken and mix well, then remove from heat.
Step 3: In a large bowl, combine the salsa verde and sour cream (or Greek yogurt). Stir until smooth and creamy.
Step 4: Spread ¾ cup of the salsa verde mixture evenly over the bottom of the casserole dish. Arrange 8 tortilla halves over the salsa. Top with half of the chicken mixture, 1 cup of the salsa sauce, and sprinkle ½ cup of cheese.
Step 5: Repeat the layering with another 8 tortilla halves, the remaining chicken mixture, another 1 cup of salsa sauce, and ½ cup cheese. Finally, top with the last 8 tortilla halves, the remaining salsa sauce, and the last 1 cup of cheese.
Step 6: Bake in the oven for 15-20 minutes until the cheese is melted and bubbly around the edges. Let cool slightly before serving. Add optional toppings like chopped cilantro, diced avocado, sliced jalapeños, or diced red onion for extra flavor.

Tips & Variations

For a spicier kick, add extra jalapeños or use a hotter salsa verde.
Swap sour cream for Greek yogurt for a tangier and healthier option.
Use rotisserie chicken to save time on cooking and shredding.
Try layering with flour tortillas if you prefer a softer texture.
Add black beans or corn to the chicken mixture for extra bulk and flavor.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole covered with foil in a 350°F (175°C) oven until heated through. The casserole can also be frozen before baking; thaw overnight in the fridge and then bake as directed.

How to Serve

A white rectangular baking dish holds a baked casserole with three visible layers: the bottom layer is a textured mix of green leafy vegetables and a grain or meat base; the middle layer consists of melted yellow-orange cheese spread evenly; the top layer is a browned melted white cheese, sprinkled with small pieces of chopped red onion and chopped green herbs. Four round slices of fresh green jalapeño are arranged evenly along the center of the dish. The edges of the casserole show some browned, crispy spots. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day in advance, cover it tightly, and refrigerate. Bake when ready to serve, adding a few extra minutes to the baking time if it’s cold from the fridge.

What can I use if I don’t have green salsa?

If you don’t have salsa verde, you can use your favorite mild enchilada sauce or tomatillo sauce as a substitute. Just keep in mind the flavor will differ slightly but still be delicious.