Name: Delicious Salsa Verde Chicken Casserole Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 3 cups grated Monterey Jack cheese; 32 fl oz green salsa (Herdez Salsa Verde recommended); 1 tbsp olive oil; 1 tsp ground cumin; 12 small corn tortillas; 3/4 cup sour cream (full-fat preferred); 2 minced garlic cloves; 1/2 chopped onion; 1 small pinch kosher salt; 1 tbsp chili seasoning; 3 cups shredded cooked chicken (rotisserie chicken works great); Sliced jalapenos (optional for extra kick); Crumbled cotija cheese; Diced red onion; Chopped fresh cilantro

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Introduction

This Delicious Salsa Verde Chicken Casserole is a comforting and flavorful dish that’s perfect for weeknight dinners. Layers of tender chicken, tangy salsa verde, creamy sour cream, and melty cheese come together to create a satisfying meal that the whole family will love.

The dish shows a baked layered casserole in a white rectangular dish, with three visible layers: the bottom layer is a green, creamy spinach and herb mixture, the middle layer is melted yellow-orange cheese mixed with some white cheese, and the top layer is a thick layer of melted white cheese, garnished with sliced green jalapeños, small purple onion pieces, and scattered fresh cilantro leaves. The edges of the casserole are lightly browned and slightly crispy. The background is a white marbled texture with small white bowls holding shredded cheese and chopped herbs nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups grated Monterey Jack cheese
32 fl oz green salsa (preferably Herdez Salsa Verde)
1 tbsp olive oil
1 tsp ground cumin
12 small corn tortillas
3/4 cup sour cream (full-fat recommended)
2 minced garlic cloves
1/2 chopped onion
1 small pinch kosher salt
1 tbsp chili seasoning
3 cups shredded cooked chicken (rotisserie chicken works well)
For garnish: sliced jalapenos, crumbled cotija cheese, diced red onion, chopped fresh cilantro

Instructions

Step 1: Preheat your oven to 375°F (190°C). Generously grease a 9×12-inch casserole dish and set aside.
Step 2: Heat olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt, cooking until softened, about 2 minutes. Stir in the minced garlic, chili seasoning, and cumin, cooking for another minute to bring out the flavors. Add the shredded chicken and stir to combine, then remove from heat.
Step 3: In a large bowl, mix the salsa verde and sour cream together until smooth and creamy.
Step 4: Spread ¾ cup of the salsa verde mixture evenly on the bottom of the prepared casserole dish. Arrange 8 tortilla halves over the sauce. Top with half of the chicken mixture, 1 cup of salsa verde sauce, and sprinkle ½ cup of cheese over it.
Step 5: Repeat the layering: add another 8 tortilla halves, the remaining chicken mixture, 1 cup salsa verde sauce, and another ½ cup cheese. Finally, top with the last 8 tortilla halves, the rest of the salsa verde sauce, and the remaining cheese for a cheesy finish.
Step 6: Bake the casserole in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly. Let it cool slightly before garnishing and serving.

Tips & Variations

Use rotisserie chicken for an easy shortcut that adds great flavor and saves cooking time.
For a spicier kick, add diced jalapenos into the chicken mixture or sprinkle extra on top before baking.
Swap Monterey Jack cheese with a Mexican cheese blend for a different melty texture and taste.
If you prefer flour tortillas, you can use them instead of corn tortillas to change the texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or place the casserole in a 350°F (175°C) oven, covered with foil, for 15-20 minutes until heated through.

How to Serve

A white rectangular dish holds a layered baked casserole with three visible layers. The bottom layer looks like a creamy mixture with a green tint, possibly containing herbs or vegetables. The middle layer is covered with melted golden and white cheese that is slightly browned and bubbly around the edges. On top, there are slices of bright green jalapeño peppers, small pieces of purple-red onion, and fresh green cilantro leaves scattered across the surface. The dish sits on a white marbled surface with soft natural lighting. 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 few hours in advance and refrigerate it until ready to bake. Just add a few extra minutes to the baking time if baking straight from the fridge.

What can I substitute if I don’t have salsa verde?

If you don’t have salsa verde, you can use mild green enchilada sauce or a homemade tomatillo salsa as a flavorful alternative.