Delicious Salsa Verde Chicken Casserole Recipe
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.
- 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
