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Salsa Verde Chicken Casserole Recipe

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3.8 from 13 reviews

This hearty Salsa Verde Chicken Casserole combines tender shredded chicken with zesty salsa verde, seasoned with chili powder and cumin, layered between corn tortillas and topped with melted Monterey Jack cheese. Finished with fresh cilantro, cotija cheese, jalapeños, and red onion for a flavorful Mexican-inspired baked dish perfect for a quick family meal.

Ingredients

Chicken Mixture

  • 1 tablespoon olive oil
  • ½ medium onion, diced
  • 1 pinch kosher salt
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 3 cups shredded cooked chicken

Salsa Verde Mixture

  • 32 ounces salsa verde (2 (16-ounce) jars)
  • ¾ cup sour cream, room temperature

Casserole Layers

  • 12 small corn tortillas, cut in half
  • 3 cups shredded Monterey Jack cheese

Optional Toppings

  • Chopped fresh cilantro
  • Crumbled cotija cheese
  • Jalapeño slices
  • Chopped red onion

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9x12-inch casserole dish and set it aside to get ready for assembling the casserole.
  2. Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and a pinch of kosher salt. Cook for a couple of minutes until the onion softens and becomes translucent.
  3. Add Spices and Chicken: Stir in the minced garlic, chili powder, and ground cumin, cooking for another minute to release the spices' aroma. Then add the shredded cooked chicken and stir well to combine all the ingredients. Remove the skillet from heat.
  4. Mix Salsa Verde and Sour Cream: In a large bowl, mix together the salsa verde and room temperature sour cream until fully incorporated, creating a creamy salsa verde mixture.
  5. First Layer: Spread ¾ cup of the salsa verde mixture evenly on the bottom of the prepared casserole dish. Top with 8 tortilla halves, laying them flat to cover the sauce.
  6. Layer Chicken and Cheese: Add half of the chicken mixture on top of the tortillas, followed by 1 cup of salsa verde mixture and ½ cup of shredded Monterey Jack cheese.
  7. Second Layer: Repeat with another 8 tortilla halves, the remaining chicken mixture, 1 cup salsa verde mixture, and ½ cup shredded cheese.
  8. Final Layer: Finish with the last 8 tortilla halves, spread the remaining salsa verde mixture over them, and sprinkle the remaining shredded cheese on top.
  9. Bake: Place the casserole in the preheated oven and bake for 15-20 minutes until the cheese is melted, bubbly, and slightly golden on top.
  10. Garnish and Serve: Remove from the oven and add optional toppings such as chopped fresh cilantro, crumbled cotija cheese, jalapeño slices, and chopped red onion. Serve warm.

Notes

  • For best results, use cooked chicken that is shredded; rotisserie chicken works great for convenience.
  • Allow the sour cream to come to room temperature before mixing to ensure a smooth, creamy salsa verde sauce.
  • Use fresh corn tortillas for optimal texture and flavor.
  • Adjust the spiciness by adding more or fewer jalapeño slices as an optional topping.
  • This casserole can be assembled a day ahead and refrigerated; bake just before serving for convenience.

Find it online: https://glowcooks.com/salsa-verde-chicken-casserole-recipe/