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

Scale

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

Cook Mode Prevent your screen from going dark

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