Name: Salsa Verde Chicken Casserole Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1/2 onion, chopped; A small pinch of kosher salt; 2 minced garlic cloves; 1 tablespoon chili seasoning; 1 teaspoon ground cumin; 3 cups shredded cooked chicken; 32 ounces green salsa (two jars of 16 ounces each); 3/4 cup sour cream or plain Greek yogurt; 12 small corn tortillas, halved; 3 cups freshly grated Monterey Jack cheese; Chopped fresh cilantro; Crumbled cotija cheese; Sliced jalapeños; Diced red onion

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Introduction

This Delicious Salsa Verde Chicken Casserole is a flavorful and comforting meal that combines tender shredded chicken with zesty salsa verde and melted cheese. It’s layered with corn tortillas for a satisfying texture and easy dinner solution.

A white rectangular baking dish contains a layered casserole with four visible layers: the bottom layer is a green spinach or herb mixture, the next layer is creamy and pale, possibly cheese or sauce, the third layer is melted orange cheese, and the top layer is melted white cheese that covers the entire dish. On top, there are green jalapeño slices, small chopped red onion pieces, and scattered chopped cilantro. The dish has some browned edges where the cheese has melted and baked. The background is a white marbled surface with some bowls of cheese and chopped cilantro visible around the baking dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1/2 onion, chopped
A small pinch of kosher salt
2 minced garlic cloves
1 tablespoon chili seasoning
1 teaspoon ground cumin
3 cups shredded cooked chicken
32 ounces green salsa (two jars of 16 ounces each)
3/4 cup sour cream or plain Greek yogurt
12 small corn tortillas, halved
3 cups freshly grated Monterey Jack cheese
Chopped fresh cilantro (optional)
Crumbled cotija cheese (optional)
Sliced jalapeños (optional)
Diced red onion (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a 9×12-inch casserole dish generously and set aside.
Step 2: Heat olive oil in a large skillet over medium heat. Add chopped onion and a pinch of salt, cooking until the onion softens, about 2 minutes. Stir in minced garlic, chili seasoning, and cumin, cooking for another minute to release the spices’ flavors. Add shredded cooked chicken and stir to combine. Remove from heat.
Step 3: In a large bowl, mix the green salsa and sour cream or Greek yogurt until smooth and creamy.
Step 4: Spread ¾ cup of the salsa verde mixture evenly across the bottom of the casserole dish. Place 8 tortilla halves over the sauce. Top with half of the chicken mixture, 1 cup of salsa verde sauce, and ½ cup of Monterey Jack cheese.
Step 5: Repeat layering with 8 tortilla halves, the remaining chicken mixture, another 1 cup of salsa verde sauce, and ½ cup cheese. Finish with a final layer of 8 tortilla halves, the rest of the salsa verde sauce, and the remaining cheese.
Step 6: Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbling. Let cool slightly before serving. Garnish with chopped cilantro, cotija cheese, jalapeños, or diced red onion as desired.

Tips & Variations

Use plain Greek yogurt instead of sour cream for a lighter, tangier sauce.
Substitute shredded rotisserie chicken to save time.
Add diced avocado or a squeeze of lime juice on top for freshness.
For extra heat, include sliced jalapeños inside the layers as well as on top.
If you prefer a spicier casserole, choose a hotter salsa verde or add a pinch of cayenne pepper.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15 minutes or until heated through. Avoid microwaving if possible to keep the tortillas from becoming soggy.

How to Serve

A white baking dish holds a baked casserole with about three visible layers: the bottom layer is creamy with a green herb mix, the middle layer is thick and soft with melted cheese in yellow and white shades covering the top, and the top is decorated with chopped fresh green cilantro, diced purple onions, and several round slices of fresh green jalapeño peppers. The edges of the dish show slight browning and bubbling from baking. The setting is a white marbled surface with small bowls of extra cheese and chopped herbs nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas can be used, but the dish will have a softer texture. Corn tortillas provide a slightly crispier layer, which many prefer.

Is this casserole freezer-friendly?

Yes, you can freeze the assembled casserole before baking. Wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.