If you love the bold, tangy, and comforting flavors of Mexican cuisine, you are going to adore this Salsa Verde Chicken Casserole Recipe. It’s a deliciously layered dish where tender shredded chicken meets zesty salsa verde, creamy sour cream, and melty cheese, all baked together with crisped tortillas for the perfect balance of textures. From its vibrant green sauce to the warm, cheesy finish, this casserole is a fantastic crowd-pleaser that feels cozy and special all at once.
Ingredients You’ll Need
Gathering your ingredients for this casserole is simple and rewarding. Each item brings its own key element to the dish, from the creamy tang of sour cream to the fresh bite of onions and cilantro that brighten everything up.
- Olive oil: For sautéing the onions to soft perfection and building flavor.
- ½ onion, diced: Adds sweetness and texture to the chicken mixture.
- Pinch of kosher salt: Enhances the savory elements without overpowering.
- 2 cloves garlic, minced: Brings an aromatic punch essential to Mexican dishes.
- 1 tablespoon chili powder: Adds warm depth and mild spiciness.
- 1 teaspoon ground cumin: Provides an earthy, smoky undertone.
- 3 cups cooked, shredded chicken: The hearty protein base soaking up the salsa verde flavors.
- 32 ounces salsa verde (2 jars): The star sauce – tangy tomatillos with a fresh, green brightness.
- ¾ cup sour cream or plain Greek yogurt: Gives creaminess and balances the tangy salsa.
- 12 small corn tortillas, cut in half: These add texture and serve as the layers in the casserole.
- 3 cups shredded Monterey Jack cheese: Melts beautifully for that irresistible cheesy topping.
- Chopped fresh cilantro: For garnish, adding freshness and color.
- Crumbled cotija cheese: Adds salty richness to finish the dish.
- Jalapeño slices: Optional for a little spicy kick at the end.
- Chopped red onion: Adds sharpness and crunch as a garnish.
How to Make Salsa Verde Chicken Casserole Recipe
Step 1: Prepare the flavorful chicken base
Begin by preheating your oven to 375°F (190°C) and greasing a 9×12 inch casserole dish. Heat the olive oil in a skillet over medium heat, then add the diced onion and a pinch of kosher salt. Let the onions soften and become translucent, stirring occasionally. Next, mix in the minced garlic, chili powder, and cumin to create a fragrant, warmly spiced base. Add the cooked shredded chicken to the skillet and give everything a good stir until well combined. Remove from heat to let those flavors meld while you prepare the rest.
Step 2: Mix the creamy salsa verde sauce
In a medium bowl, combine the full 32 ounces of salsa verde with ¾ cup sour cream or plain Greek yogurt. This mixture will give your casserole a luscious creaminess that balances the bright tang of the salsa verde, making every bite silky and satisfying. Stir until smooth, then set aside.
Step 3: Layer your casserole with love
Spread about ¾ cup of the salsa verde mixture on the bottom of your greased casserole dish to create a flavorful foundation. Next, place 8 tortilla halves evenly over the sauce, forming the first layer. Top with half of the chicken mixture, followed by 1 cup of the salsa verde mixture and ½ cup of shredded Monterey Jack cheese. Repeat these layers: more tortillas, the remaining chicken, 1 cup salsa verde, and ½ cup cheese. Finally, arrange the last tortillas on top, spread the remaining salsa verde sauce, and sprinkle the remaining 1 cup of cheese. This layering is what makes the casserole so exciting with every forkful!
Step 4: Bake until bubbly and golden
Pop your casserole into the preheated oven and bake it for 15 to 20 minutes. You are looking for the cheese on top to become beautifully melted, bubbly, and slightly golden. The tortillas will soften just enough while keeping some structure, and all those vibrant flavors will come together perfectly.
Step 5: Add final toppings and serve
Once out of the oven, add your desired toppings like chopped cilantro, crumbled cotija cheese, jalapeño slices for heat, and chopped red onion for crunch and color. Serve this irresistible dish hot and watch everyone dive in happily.
How to Serve Salsa Verde Chicken Casserole Recipe
Garnishes
The best way to elevate this casserole is with fresh garnishes that contrast and complement the rich, creamy layers. I love sprinkling chopped cilantro for a herbaceous pop, crumbled cotija cheese for salty bursts, and thin jalapeño slices if you like a little heat. A handful of chopped red onion adds crunch and brightness that keeps the dish lively.
Side Dishes
This casserole holds its own but pairs wonderfully with crisp, simple sides like a fresh garden salad or tangy Mexican street corn (elote). For something cooling, a dollop of extra sour cream or a scoop of guacamole enhances the meal perfectly. You can also serve it with black beans and rice for a wholesome, fulfilling feast.
Creative Ways to Present
If you want to impress guests, try serving the casserole in individual ramekins or small cast-iron skillets for single portions. Layering it in clear glass dishes also lets the beautiful green hues and cheesy layers shine through. For a family-style gathering, dish it up buffet-style with all the garnishes in bowls so everyone can customize their plates.
Make Ahead and Storage
Storing Leftovers
Any leftover Salsa Verde Chicken Casserole Recipe keeps beautifully in the fridge for up to 3 days. Cover it tightly with foil or store in an airtight container to preserve moisture and flavor. When you’re ready for it, the casserole still tastes amazing and makes for a fantastic next-day meal.
Freezing
This dish also freezes well if you want to prepare it ahead of time. Assemble the casserole but do not bake, then cover tightly with plastic wrap and foil. Freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before baking as directed.
Reheating
To reheat, place individual portions or the whole casserole in a preheated oven at 350°F (175°C) until warmed through and the cheese is bubbly again—usually about 15 to 20 minutes. Avoid microwaving if possible to keep the tortillas from getting soggy and preserve the delicious texture.
FAQs
Can I use rotisserie chicken for this casserole?
Absolutely! Rotisserie chicken is a great shortcut and adds wonderful flavor, making the recipe even quicker and easier without sacrificing taste.
Is there a substitute for sour cream in the Salsa Verde Chicken Casserole Recipe?
Yes, plain Greek yogurt works beautifully as a healthier alternative that still provides creaminess and tang.
How spicy is this casserole?
The heat level is moderate thanks to the chili powder and jalapeños, but you can easily adjust by adding more or less jalapeño slices or using mild salsa verde.
Can I make this recipe gluten-free?
Definitely! Using corn tortillas ensures the dish is gluten-free. Just double-check your salsa verde to be sure it contains no gluten ingredients.
What can I do with leftover casserole?
Leftovers are perfect for quick lunches or dinners. You can also turn them into quesadillas or stuff them in tacos for creative reheated meals.
Final Thoughts
This Salsa Verde Chicken Casserole Recipe is truly one of those dishes that feels like a warm, friendly hug on a plate. Its layers of tangy, cheesy, and spicy goodness come together effortlessly and always leave people asking for seconds. Whether you’re feeding a family or entertaining friends, give this recipe a try and discover a new favorite that’s as comforting as it is vibrant.
Print
Salsa Verde Chicken Casserole Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Low Fat
Description
This flavorful Salsa Verde Chicken Casserole combines tender shredded chicken with zesty salsa verde, creamy sour cream, and a blend of melted cheeses layered with crispy corn tortillas. Perfect for a quick and satisfying weeknight dinner, this casserole is baked to bubbly perfection and topped with fresh cilantro, cotija cheese, jalapeño slices, and red onion for a vibrant finish.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- ½ onion, diced
- 1 pinch kosher salt
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 3 cups cooked, shredded chicken
- 32 ounces salsa verde (2 jars)
- ¾ cup sour cream or plain Greek yogurt
- 12 small corn tortillas, cut in half
- 3 cups shredded Monterey Jack cheese
Toppings
- Chopped fresh cilantro
- Crumbled cotija cheese
- Jalapeño slices
- Chopped red onion
Instructions
- Prepare Ingredients: Preheat the oven to 375°F (190°C) and grease a 9×12 inch casserole dish. Heat olive oil in a skillet over medium heat. Add diced onion and a pinch of kosher salt; cook until the onion is softened. Stir in minced garlic, chili powder, and ground cumin, cooking briefly to release the spices’ aroma. Then add the cooked shredded chicken to the skillet and stir to combine, removing it from heat afterward.
- Mix Salsa Verde and Sour Cream: In a mixing bowl, combine the salsa verde with the sour cream (or plain Greek yogurt) to create a creamy salsa mixture that balances tanginess and creaminess for the casserole.
- Assemble the Casserole: Spread about ¾ cup of the salsa verde mixture into the bottom of the prepared casserole dish. Layer 8 tortilla halves over the sauce, then add half of the chicken mixture evenly on top. Pour 1 cup of salsa verde mixture over the chicken, and sprinkle ½ cup of shredded Monterey Jack cheese. Repeat the layering by adding the remaining tortillas, chicken mixture, 1 cup salsa verde mixture, and ½ cup cheese. Finish the casserole with the last tortillas, the remaining salsa verde mixture, and the remaining cheese evenly spread on top.
- Bake: Place the casserole dish in the preheated oven and bake for 15-20 minutes, or until the cheese is completely melted, bubbly, and slightly golden on top.
- Add Toppings and Serve: Once baked, remove the casserole from the oven and garnish with chopped fresh cilantro, crumbled cotija cheese, jalapeño slices, and chopped red onion according to your taste. Serve the casserole hot for a hearty and flavorful meal.
Notes
- You can substitute sour cream with plain Greek yogurt for a healthier option.
- For extra heat, add diced jalapeños in the chicken mixture before layering.
- Use rotisserie chicken to save time on cooking and shredding chicken.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
