Name: Delicious 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 (Herdez Salsa Verde recommended); 1 tbsp olive oil; 1 tsp ground cumin; 12 small corn tortillas; 3/4 cup sour cream (full-fat preferred); 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 great); Sliced jalapeños (optional, for extra kick); Crumbled cotija cheese; Diced red onion; Chopped fresh cilantro

Introduction

This Delicious Salsa Verde Chicken Casserole is a creamy, cheesy, and flavorful dish perfect for an easy weeknight dinner. Layers of tender chicken, tangy salsa verde, and melted Monterey Jack cheese come together in a comforting casserole that’s sure to please the whole family.

The image shows a baked dish in a white rectangular baking dish with at least three visible layers. The bottom layer is a textured, mixed filling with green and yellow tones, possibly vegetables and grains. The middle layer is covered with melted cheese, golden and white in color, creating a smooth texture with some browned edges. On top, there are thin slices of green jalapeño arranged in a vertical line in the center, scattered small pieces of purple onion, and sprinkled fresh green herbs, adding bright color contrast. 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 the garnish:

Sliced jalapenos (optional, for extra kick)
Crumbled cotija cheese
Diced red onion
Chopped fresh cilantro

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a 9×12-inch casserole dish generously and set it aside.
Step 2: Heat olive oil in a large skillet over medium heat. Add chopped onion and a pinch of kosher salt, cooking until soft, about 2 minutes. Stir in minced garlic, chili seasoning, and cumin, cooking for another minute. Add shredded chicken and mix well. Remove from heat.
Step 3: In a large bowl, combine salsa verde and sour cream. Stir until smooth and creamy.
Step 4: Spread ¾ cup of the salsa verde mixture evenly on the bottom of the casserole dish. Layer 8 tortilla halves over the sauce. Add half of the chicken mixture, then 1 cup of salsa verde sauce and sprinkle ½ cup of Monterey Jack cheese over the top.
Step 5: Repeat layering with 8 more tortilla halves, the remaining chicken mixture, another 1 cup of salsa verde sauce, and ½ cup cheese. Finish with the last 8 tortilla halves, the rest of the salsa verde sauce, and the remaining cheese.
Step 6: Bake the casserole for 15-20 minutes until the cheese melts and the sauce bubbles around the edges. Let it cool slightly before serving. Garnish with sliced jalapenos, cotija cheese, diced red onion, and fresh cilantro if desired.

Tips & Variations

Use rotisserie chicken for a quick and flavorful shortcut.
For extra creaminess, substitute half the sour cream with Mexican crema.
Try adding diced avocado as a garnish for a fresh, creamy contrast.
To make it spicier, add chopped chipotle peppers in adobo to the chicken mixture.
Gluten-free: Ensure tortillas are 100% corn and free from cross contamination.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire casserole in a 350°F (175°C) oven until warmed through. Avoid freezing as the sour cream and lettuce toppings may separate or wilt.

How to Serve

A baked dish in a white rectangular baking dish with visible layers including a base layer of cooked spinach mixed with other ingredients in green and brown tones, topped with a thick layer of melted cheese that is golden-yellow and white. On top of the cheese layer, there are sliced green jalapeños arranged in a line down the center, with small bits of red onion and chopped green herbs scattered around, creating a fresh and colorful look. The edges of the cheese layer show slight browning from baking. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day in advance and keep it refrigerated. Bake it fresh when ready to serve, adding an extra few minutes to the baking time if starting cold.

What can I use instead of Monterey Jack cheese?

Cheddar, pepper jack, or a Mexican cheese blend work well as substitutes, offering similar melting qualities and flavor.

Delicious Salsa Verde Chicken Casserole Recipe

Print Recipe

★★★★★

4.5 from 144 reviews

This Delicious Salsa Verde Chicken Casserole is a savory, layered Mexican-inspired dish combining tender shredded chicken, tangy salsa verde, creamy sour cream, and melted Monterey Jack cheese baked to perfection. It’s an easy-to-make crowd-pleaser with layers of corn tortillas, spiced chicken, and a flavorful salsa cream sauce, finished with optional fresh toppings like jalapeños, cotija cheese, and cilantro for extra zest.

Author: Dana
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: Mexican
Diet: Halal

Ingredients

Scale

For the Casserole:

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 (full-fat preferred)
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 great)

For the Garnish:

Sliced jalapeños (optional, for extra kick)
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, cooking until softened, about 2 minutes. Stir in minced garlic, chili seasoning, and ground cumin, cooking for an additional minute to release the spices’ aromas. Add shredded cooked chicken and mix until evenly combined. Remove from heat.
Prepare the Salsa Verde Mixture: In a large bowl, combine the salsa verde and sour cream. Stir thoroughly until the mixture is smooth and creamy.
Assemble the Layered Casserole: Spread ¾ cup of the salsa verde mixture evenly over the bottom of the greased casserole dish. Layer 8 tortilla halves across the salsa. Add half of the cooked chicken mixture, then 1 cup of salsa verde mixture, and sprinkle ½ cup of Monterey Jack cheese over the top.
Layer the Remaining Ingredients: Repeat by layering another 8 tortilla halves, the remaining chicken mixture, another 1 cup of salsa verde mixture, and ½ cup of cheese. Finish with the last 8 tortilla halves, topping with the remaining salsa verde mixture and cheese for a cheesy finish.
Bake and Serve: Place the casserole dish in the preheated oven and bake for 15-20 minutes until the cheese melts and the sauce bubbles around the edges. Remove from the oven, let cool slightly, and garnish with sliced jalapeños, crumbled cotija cheese, diced red onion, and chopped fresh cilantro before serving.

Notes

Use rotisserie chicken for convenience and added flavor, but leftover cooked chicken works well too.
For extra creaminess, use full-fat sour cream.
If you prefer a milder casserole, omit jalapeños or reduce chili seasoning.
This dish can be prepared a day ahead and baked fresh before serving.
Leftovers store well in the refrigerator for up to 3 days.
To reheat, bake at 350°F until warmed through and cheese is bubbly.

Keywords: salsa verde chicken casserole, Mexican chicken casserole, baked chicken casserole, salsa verde recipe, easy dinner casserole, layered chicken casserole