Delicious Salsa Verde Chicken Casserole Recipe
This Delicious Salsa Verde Chicken Casserole is a creamy, cheesy baked dish featuring tender shredded chicken, vibrant green salsa, and layers of corn tortillas. Perfect for a comforting family dinner, this casserole blends bold Mexican flavors with the richness of Monterey Jack cheese and sour cream, all baked to bubbly perfection.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
For the casserole:
- 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)
For the garnish:
- Sliced jalapenos (optional for extra kick)
- Crumbled cotija cheese
- Diced red onion
- Chopped fresh cilantro
Instructions
- Prepare the Oven and Casserole Dish: Preheat your oven to 375°F (190°C). Generously grease a 9×12-inch casserole dish and set it aside for later use.
- Cook the Chicken Filling: Heat 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 softened. Stir in minced garlic, chili powder, and cumin, cooking for an additional minute to release their flavors. Add the shredded cooked chicken, mix well to combine, then remove the skillet from heat.
- Prepare the Salsa Verde Mixture: In a large bowl, mix together the salsa verde and sour cream until fully combined, creating a smooth and creamy sauce.
- Assemble the Layered Casserole: Spread ¾ cup of the salsa verde mixture evenly over the bottom of the greased casserole dish. Lay 8 tortilla halves evenly on top. Add half of the chicken mixture, then pour 1 cup of salsa verde sauce over it. Sprinkle ½ cup of grated Monterey Jack cheese evenly on top.
- Layer the Remaining Ingredients: Repeat layering with another 8 tortilla halves, the remaining chicken mixture, another 1 cup of salsa verde sauce, and ½ cup of cheese. Finally, top with 8 more tortilla halves, the remaining salsa verde sauce, and the rest of the cheese for a cheesy finish.
- Bake and Serve: Place the casserole dish in the preheated oven and bake for 15-20 minutes until the cheese is melted and bubbly. Remove, garnish with sliced jalapenos, crumbled cotija cheese, diced red onion, and chopped fresh cilantro. Serve warm and enjoy!
Notes
- Using rotisserie chicken saves time and adds extra flavor.
- Full-fat sour cream makes the casserole richer and creamier.
- Be sure to cut the tortillas in halves for even layering.
- If you prefer less heat, omit jalapeno garnishes.
- Let the casserole rest for 5 minutes after baking for easier slicing.
- You can prepare the casserole layers ahead of time and refrigerate before baking.
Keywords: Salsa Verde Chicken Casserole, Mexican casserole, baked chicken dish, cheesy casserole, green salsa chicken bake
