Name: Salsa Verde Chicken Casserole Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 3 cups grated Monterey Jack cheese; 32 fl oz green salsa (preferably Herdez Salsa Verde); 1 tbsp olive oil; 1 tsp ground cumin; 12 small corn tortillas; 3/4 cup full-fat sour cream; 2 minced garlic cloves; 1/2 chopped onion; 1 small pinch kosher salt; 1 tbsp chili seasoning (chili powder); 3 cups shredded cooked chicken (rotisserie chicken recommended); Sliced jalapeños; Crumbled cotija cheese; Diced red onion; Chopped fresh cilantro

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Introduction

This Delicious Salsa Verde Chicken Casserole is a flavorful, comforting dish perfect for weeknight dinners or casual gatherings. Layers of tender chicken, tangy salsa verde, melty cheese, and corn tortillas come together to create a rich and satisfying meal that the whole family will love.

The dish is a baked casserole in a white rectangular dish with melted cheese on top, showing a mix of white and yellow colors. Underneath the cheese layer, a green mixture likely made from chopped herbs and vegetables is visible, along with some bits of cooked chicken or another protein. The top is garnished with four slices of green jalapeño peppers, small cubes of purple onion, and a few fresh cilantro leaves scattered around. The edges of the casserole have a slightly crispy, browned look. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups grated Monterey Jack cheese
32 fl oz green salsa (preferably 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). Generously grease a 9×12-inch casserole dish and set it aside.
Step 2: Heat olive oil in a large skillet over medium heat. Add chopped onion and a pinch of salt, cooking until the onion softens, about 2 minutes. Stir in minced garlic, chili seasoning, and cumin, cooking for another minute to release the flavors. Add shredded chicken and stir until well combined. Remove from heat.
Step 3: In a large bowl, mix together salsa verde and sour cream until smooth and creamy.
Step 4: Spread ¾ cup of the salsa verde mixture evenly in the bottom of the casserole dish. Layer 8 tortilla halves over the salsa. Add half the chicken mixture, then 1 cup salsa verde sauce and ½ cup cheese on top.
Step 5: Repeat the layers: add another 8 tortilla halves, the remaining chicken mixture, 1 cup salsa verde sauce, and ½ cup cheese. Top with the last 8 tortilla halves, the rest of the salsa verde sauce, and the remaining cheese.
Step 6: Bake in the preheated oven for 15-20 minutes, until cheese melts and sauce bubbles around the edges. Let cool slightly, then garnish with sliced jalapeños, cotija cheese, diced red onion, and chopped cilantro before serving.

Tips & Variations

Use rotisserie chicken for a quick and flavorful shortcut.
For extra creaminess, substitute half the sour cream with Mexican crema.
Try adding black beans or corn to the chicken mixture for added texture.
Serve with avocado slices or a squeeze of lime for brightness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in a preheated oven at 350°F (175°C) until warmed through. The casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white rectangular baking dish holds a layered casserole with a golden melted cheese top, scattered with green sliced jalapeños, small chunks of purple onion, and sprinkled fresh chopped green herbs. The dish has visible layers beneath the cheese, including a creamy pale green mixture with a slightly chunky texture and a deeper green leafy layer. The sides of the dish show browned spots from baking, and part of the casserole has been scooped out, showing multiple soft layers stacked inside. The dish sits on a white marbled surface, with blurred bowls of shredded cheese and chopped herbs nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flour tortillas instead of corn tortillas?

Yes, you can substitute flour tortillas if you prefer, though corn tortillas provide a more authentic texture and flavor for this casserole.

Is it necessary to cook the chicken before assembling the casserole?

Yes, the chicken should be cooked and shredded beforehand. Using pre-cooked rotisserie chicken makes preparation easier and adds great flavor.