Salsa Verde Chicken Casserole Recipe
This Delicious Salsa Verde Chicken Casserole is a layered, flavorful dish combining tender shredded chicken, tangy green salsa, creamy sour cream, and melted Monterey Jack cheese, all baked to perfection with crispy corn tortillas. Ideal for a comforting weeknight dinner, it offers a perfect balance of spicy and creamy textures with fresh toppings like cilantro and jalapeños.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Chicken Filling
- 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
Salsa Verde Mixture
- 32 ounces green salsa (two jars of 16 ounces each)
- 3/4 cup sour cream or plain Greek yogurt
Assembly
- 12 small corn tortillas, halved
- 3 cups freshly grated Monterey Jack cheese
Optional Toppings
- Chopped fresh cilantro
- Crumbled cotija cheese
- Sliced jalapeños
- Diced red onion
Instructions
- Prepare the Oven and Casserole Dish: Preheat your oven to 375°F (190°C). Grease a 9×12-inch casserole dish generously and set aside for later use to ensure the casserole doesn’t stick and bakes evenly.
- Cook the Chicken Filling: Heat olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of kosher salt, cooking until softened, about 2-3 minutes. Stir in minced garlic, chili seasoning, and ground cumin, and cook for another minute to release their flavors. Add shredded cooked chicken, mixing well to combine the spices with the chicken. Remove from heat.
- Prepare the Salsa Verde Mixture: In a large bowl, stir together the green salsa and sour cream (or Greek yogurt) until smooth and creamy, creating a flavorful sauce that balances tanginess and creaminess.
- Assemble the Layered Casserole: Spread ¾ cup of the salsa verde mixture evenly over the bottom of the greased casserole dish. Lay 8 halved tortillas on top, covering the sauce. Next, add half of the chicken mixture, spread 1 cup of salsa verde sauce over the chicken, and sprinkle ½ cup of grated Monterey Jack cheese.
- Layer the Remaining Ingredients: Repeat with another 8 halved tortillas, the remaining chicken mixture, 1 cup more salsa verde sauce, and ½ cup of cheese. Finish by topping with the last 8 halved tortillas, remaining salsa verde sauce, and remaining cheese to create a cheesy, saucy top layer.
- Bake and Serve: Bake the casserole in the preheated oven for 15-20 minutes until the cheese is melted and bubbly and the sauce simmers around the edges. Remove from oven and let cool slightly before serving. Garnish with optional toppings like chopped cilantro, crumbled cotija cheese, sliced jalapeños, and diced red onion for added flavor and texture. Enjoy your savory layered chicken casserole!
Notes
- For a lighter alternative, use plain Greek yogurt instead of sour cream.
- You can substitute corn tortillas with flour tortillas if preferred.
- Make sure the shredded chicken is cooked before assembling for proper layering.
- Adjust chili seasoning to taste for more or less spice.
- Let the casserole rest for 5 minutes after baking to allow layers to set for easier serving.
Keywords: Salsa Verde, Chicken Casserole, Mexican Casserole, Baked Chicken, Mexican Chicken Recipe, Easy Dinner, Layered Casserole
