Delicious Salsa Verde Chicken Casserole Recipe
This Delicious Salsa Verde Chicken Casserole is a creamy, cheesy layered dish combining tender shredded chicken, tangy salsa verde, and melted Monterey Jack cheese baked to perfection. Perfect for a comforting family dinner, it offers bold flavors with a subtle kick from jalapeños and chili seasoning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6-8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
For the casserole:
- 3 cups grated Monterey Jack cheese
- 32 fl oz green salsa (Herdez Salsa Verde preferred)
- 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 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 for later use.
- Cook the Chicken Filling: Heat olive oil in a large skillet over medium heat. Add the chopped onion and a small pinch of kosher salt, cooking for a couple of minutes until softened. Stir in minced garlic, chili seasoning, and ground cumin, cooking for another minute to release their flavors. Add the shredded cooked chicken and stir well to combine. Remove from heat.
- Prepare the Salsa Verde Mixture: In a large bowl, mix the green salsa and sour cream until smooth and creamy. This sauce will give the casserole a tangy, rich base.
- Assemble the Layered Casserole: Spread ¾ cup of the salsa verde sauce evenly across the bottom of the greased casserole dish. Arrange 8 tortilla halves over the sauce layer. Top with half of the chicken mixture, then 1 cup of salsa verde sauce, and sprinkle ½ cup of Monterey Jack cheese over the top.
- Layer the Remaining Ingredients: Repeat the layering with another 8 tortilla halves, the remaining chicken mixture, 1 cup more salsa verde sauce, and ½ cup cheese. Finish with the last layer of 8 tortilla halves, covering them with the remaining salsa verde sauce and the last 1 cup of cheese to create a cheesy, delicious topping.
- Bake and Serve: Place the casserole in the preheated oven and bake for 15-20 minutes until the cheese melts fully and the sauce bubbles around the edges. Remove from oven and allow to cool slightly before serving. Garnish with sliced jalapeños, crumbled cotija cheese, diced red onion, and chopped cilantro as desired. Enjoy this flavorful, comforting dish!
Notes
- Using rotisserie chicken saves time and adds great flavor.
- For extra creaminess, full-fat sour cream is recommended.
- Adjust jalapeño slices according to your preferred spice level.
- This casserole can be refrigerated for up to 3 days and reheated well.
- You can substitute cotija cheese with feta or omit if unavailable.
- For a gluten-free meal, ensure tortillas are certified gluten-free corn tortillas.
