Salsa Verde Chicken Casserole Recipe
This Delicious Salsa Verde Chicken Casserole is a flavorful, creamy baked dish that layers shredded chicken with tangy salsa verde, melted Monterey Jack cheese, and soft corn tortillas. Perfect for a comforting dinner, it features a harmonious blend of spices, creamy sour cream, and optional fresh garnishes like jalapeños and cilantro for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
For the Casserole:
- 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)
For the Garnish:
- Sliced jalapeños
- 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.
- Cook the Chicken Filling: Heat olive oil in a large skillet over medium heat. Add chopped onion and a pinch of kosher salt. Cook for a couple of minutes until softened. Stir in minced garlic, chili seasoning, and ground cumin, cooking for another minute to release flavors. Add shredded cooked chicken, mixing well, then remove from heat.
- Prepare the Salsa Verde Mixture: In a large bowl, combine the green salsa and sour cream. Stir until smooth and creamy.
- Assemble the Layered Casserole: Spread ¾ cup of the salsa verde mixture evenly on the bottom of the casserole dish. Layer 8 tortilla halves on top. Add half the chicken mixture, then 1 cup salsa verde sauce, and sprinkle ½ cup grated cheese.
- Layer the Remaining Ingredients: Repeat layering with another 8 tortilla halves, remaining chicken mixture, 1 cup salsa verde sauce, and ½ cup cheese. Finish with the last 8 tortilla halves, remaining salsa verde sauce, and remaining cheese for a cheesy top layer.
- Bake and Serve: Bake in the preheated oven for 15-20 minutes until cheese is melted and sauce bubbles around edges. Let cool slightly before serving. Garnish with sliced jalapeños, crumbled cotija cheese, diced red onion, and chopped cilantro for added flavor.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- Herbed or mild salsa verde can be used depending on your heat preference.
- Full-fat sour cream enhances creaminess but lower-fat versions can be substituted.
- Adjust chili seasoning quantity based on spice tolerance.
- Let casserole cool a bit before slicing for cleaner servings.
Keywords: Salsa Verde Chicken Casserole, Mexican casserole, baked chicken, salsa verde recipe, easy dinner, layered casserole
Find it online: https://servedbynora.com/salsa-verde-chicken-casserole-recipe/
