Delicious Salsa Verde Chicken Casserole: A Flavor-Packed Comfort Dish
A comforting layered casserole packed with shredded chicken, creamy salsa verde, melted cheese, and tortillas, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6–8 servings
- Category: Main Dish, Casserole
- Method: Bake
- Cuisine: Mexican-American
Ingredients
- 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
- 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)
- Garnish:
- Sliced jalapenos
- Crumbled cotija cheese
- Diced red onion
- Chopped fresh cilantro
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×12-inch casserole dish.
- Heat olive oil in a large skillet. Cook onion with a pinch of salt until soft.
- Add garlic, chili powder, and cumin; cook 1 minute.
- Stir in shredded chicken until well incorporated. Remove from heat.
- Mix salsa verde and sour cream until smooth.
- Layer casserole: 3/4 cup salsa on bottom, 8 tortilla halves, half chicken mixture, 1 cup salsa, 1/2 cup cheese.
- Repeat layering with next 8 tortillas, remaining chicken, 1 cup salsa, 1/2 cup cheese.
- Top with last 8 tortillas, remaining salsa, and remaining cheese.
- Bake 15–20 minutes until heated through and cheese melts. Garnish with jalapenos, cotija, red onion, and cilantro.
Notes
- Rotisserie chicken speeds up preparation.
- Adjust jalapenos for desired heat.
- Use full-fat sour cream for creamier texture.