Salsa Verde Chicken Casserole Recipe
This Delicious Salsa Verde Chicken Casserole is a flavorful, layered dish combining tender shredded chicken, tangy salsa verde, creamy sour cream, and melted Monterey Jack cheese, all baked to bubbly perfection. Featuring layers of corn tortillas and a blend of spices, it’s a comforting Mexican-inspired casserole perfect for family dinners or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6-8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Main 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
Optional Toppings
- Chopped fresh cilantro
- Crumbled cotija cheese
- Sliced jalapeños
- Diced red onion
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 the olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt, cooking for about 2 minutes until softened. Stir in the minced garlic, chili seasoning, and ground cumin, cooking for another minute until fragrant. Add the shredded cooked chicken to the skillet and mix until fully combined. Remove from heat.
- Prepare the Salsa Verde Mixture: In a large bowl, combine the salsa verde and sour cream (or Greek yogurt). Stir until 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 over the salsa. Add half of the chicken mixture, followed by 1 cup of salsa verde sauce, then sprinkle ½ cup of grated cheese on top.
- Layer the Remaining Ingredients: Repeat by adding another 8 tortilla halves over the cheese layer. Add the remaining chicken mixture, another 1 cup of salsa verde sauce, and ½ cup grated cheese. Finish with a final layer of 8 tortilla halves, topped with the remaining salsa verde sauce and the last 1 cup of cheese for a cheesy, delicious finish.
- Bake and Serve: Place the casserole in the preheated oven and bake for 15-20 minutes until the cheese is melted and bubbly, and the sauce bubbles around the edges. Remove from the oven, allow to cool slightly, and serve garnished with optional toppings such as chopped cilantro, crumbled cotija cheese, sliced jalapeños, or diced red onion. Enjoy your savory layered chicken casserole!
Notes
- You can substitute sour cream with plain Greek yogurt for a healthier option.
- Use leftover shredded chicken or rotisserie chicken to save time.
- Adjust the spice level by adding more or fewer jalapeños or chili seasoning.
- For a gluten-free option, ensure the corn tortillas and spices have no added gluten.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Keywords: Salsa Verde Chicken Casserole, Mexican chicken casserole, layered chicken bake, easy dinner casserole, baked chicken with salsa verde, cheesy chicken casserole
Find it online: https://nayabaker.com/salsa-verde-chicken-casserole-recipe/
