Delicious Salsa Verde Chicken Casserole Recipe
This Delicious Salsa Verde Chicken Casserole combines tender shredded chicken, tangy salsa verde, creamy sour cream, and layers of corn tortillas and Monterey Jack cheese for a hearty, flavorful meal. Perfectly baked until bubbly and golden, this layered casserole offers comforting Mexican-inspired flavors enhanced by fresh garnishes like jalapeños, cilantro, and cotija cheese.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Total Time: 35-40 minutes
- Yield: 6-8 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 jalapeños (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 assembling the casserole later.
- Cook the Chicken Filling: Heat olive oil in a large skillet over medium heat. Add chopped onion and a pinch of kosher salt, cooking for a couple of minutes until softened. Stir in minced garlic, chili seasoning, and ground cumin, cooking for another minute to release the flavors. Add shredded cooked chicken and stir until thoroughly combined. Remove from heat.
- Prepare the Salsa Verde Mixture: In a large bowl, combine the green salsa and sour cream, stirring well until smooth and creamy.
- Assemble the Layered Casserole: Spread ¾ cup of the salsa verde mixture evenly at the bottom of the greased casserole dish. Layer 8 halves of corn tortillas over the sauce. Spread half of the chicken mixture on top, then add 1 cup of the salsa verde sauce, followed by ½ cup of grated Monterey Jack cheese.
- Layer the Remaining Ingredients: Repeat by adding another layer of 8 tortilla halves, the remaining chicken mixture, another 1 cup salsa verde mixture, and ½ cup cheese. Finish with a final layer of 8 tortilla halves, the remaining salsa verde sauce, and the remaining cheese, ensuring a cheesy and flavorful top.
- Bake and Serve: Place the casserole in the preheated oven and bake for 15-20 minutes until the cheese is melted and bubbly and the sauce is bubbling at the edges. Let the casserole cool slightly before serving. Garnish with sliced jalapeños, crumbled cotija cheese, diced red onion, and chopped fresh cilantro as desired. Enjoy your savory, layered salsa verde chicken casserole!
Notes
- Rotisserie chicken helps save time and adds great flavor, but any cooked chicken works.
- Use full-fat sour cream for richer texture and flavor, though lower-fat versions can be substituted.
- Garnishes like avocado or jalapeños can be adjusted based on spice preference.
- Make sure to grease your casserole dish well to prevent sticking.
- This casserole can be prepared ahead of time and refrigerated before baking.
- Leftovers keep well refrigerated for 3-4 days and reheat nicely in the oven or microwave.
Keywords: salsa verde chicken casserole, layered chicken casserole, Mexican casserole recipe, baked chicken casserole, easy dinner recipes
