Name: Delicious Salsa Verde Chicken Casserole Recipe
Prep time: 20 min
Cook time: PT-491241H15M23S
Total time: PT-491241H15M23S
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 jalapeños (optional, for extra kick); Crumbled cotija cheese; Diced red onion; Chopped fresh cilantro

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Introduction

This Delicious Salsa Verde Chicken Casserole combines tender shredded chicken with a creamy, tangy salsa verde sauce layered with corn tortillas and melted Monterey Jack cheese. It’s a flavorful and comforting dish perfect for weeknight dinners or casual gatherings.

A baked dish in a white rectangular ceramic baking dish showing multiple layers with the bottom layers filled with a textured green and orange vegetable mixture, topped with a thick layer of melted white and yellow cheese. On top of the cheese, there are four large green jalapeño slices placed in a straight line across the center. Scattered finely chopped purplish-red onions and fresh green herbs add color and texture on the surface. The edges of the cheese are slightly browned and crispy. The dish is set against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups grated Monterey Jack cheese
32 fl oz green salsa (such as 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 jalapeños, crumbled cotija cheese, diced red onion, chopped fresh cilantro

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a 9×12-inch casserole dish generously and set it 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.
Step 3: Stir in minced garlic, chili seasoning, and cumin. Cook for another minute to release the spices’ aromas.
Step 4: Add the shredded cooked chicken to the skillet and stir until well combined. Remove from heat.
Step 5: In a large bowl, mix together the salsa verde and sour cream until smooth and creamy.
Step 6: Spread ¾ cup of the salsa verde mixture evenly over the bottom of the casserole dish. Layer 8 tortilla halves over the sauce.
Step 7: Add half of the chicken mixture on top of the tortillas, followed by 1 cup salsa verde sauce and ½ cup cheese.
Step 8: Repeat with another 8 tortilla halves, the remaining chicken mixture, 1 cup salsa verde sauce, and ½ cup cheese.
Step 9: Finish with the last 8 tortilla halves, spread the remaining salsa verde sauce, and top with the remaining cheese.
Step 10: Bake in the oven for 15-20 minutes until the cheese is melted and the sauce bubbles around the edges.
Step 11: Remove from the oven, let cool slightly, and garnish with sliced jalapeños, crumbled cotija, diced red onion, and fresh cilantro before serving.

Tips & Variations

Use rotisserie chicken for a quick and flavorful shortcut.
Swap corn tortillas for flour tortillas if preferred.
Add diced avocado or a squeeze of fresh lime juice when serving for extra brightness.
For a spicier twist, include extra jalapeños or a pinch of cayenne pepper.
If you want a thicker sauce, reduce the amount of sour cream slightly.

Storage

Store the casserole covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or rewarm the entire dish in a 350°F (175°C) oven until heated through. Avoid freezing as the texture of the sauce and tortillas may change.

How to Serve

A close-up view of a baked casserole in a white baking dish showing multiple layers; the bottom layer is a mix of green and brown vegetables or beans, topped by a thick layer of melted orange and white cheese with a slightly browned crust on the edges. On top of the cheese, there are slices of bright green jalapeño peppers arranged in a straight line, along with small pieces of diced red onion scattered around and fresh chopped cilantro sprinkled over everything. The baking dish sits on a white marbled surface with some blurred white bowls and a lime wedge visible in the background. 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 ahead and keep it refrigerated until baking time. Just add a few extra minutes to the baking time if baking straight from the fridge.

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

If salsa verde isn’t available, you can substitute with a mild green enchilada sauce or a tomatillo salsa to maintain a similar tangy flavor.