Description
Salsa verde chicken casserole brings zesty comfort straight to your dinner table, with layers of tender chicken, melted cheese, and tangy green sauce that make weeknight meals super satisfying. Baked until golden and bubbling, this hearty dish delivers maximum flavor with minimal kitchen effort.
Ingredients
Scale
Main Ingredients:
- 3 cups Shredded Chicken
- 1 cup Salsa Verde
- 1 cup Monterey Jack Cheese
- 12 Corn Tortillas
Supporting Ingredients:
- 1 Onion
- 2 Cloves Garlic
- 1 Teaspoon Chili Powder
- 1 Teaspoon Ground Cumin
- 1 Cup Sour Cream
Finishing Ingredients:
- 2 Tablespoons Olive Oil
- Cilantro
- Cotija Cheese
- Jalapeno Slices
- Red Onion
Instructions
- Preheat the oven to 375°F and coat a 9×12-inch casserole dish with cooking spray to prevent sticking.
- Heat 2 tablespoons olive oil in a large skillet over medium heat, then sauté one diced medium onion with a pinch of salt until softened and translucent.
- Add 2 minced garlic cloves, 1 teaspoon chili powder, and 1 teaspoon ground cumin to the skillet, stirring for exactly 60 seconds to release their aromatic flavors.
- Incorporate 3 cups of cooked shredded chicken into the skillet, mixing thoroughly and warming for 2-3 minutes.
- Whisk 1 cup salsa verde with 1 cup sour cream in a separate bowl until the mixture reaches a smooth, consistent texture.
- Spread one-third of the salsa verde mixture across the bottom of your greased casserole dish to create the first layer.
- Arrange 6 corn tortillas across the sauce, covering the entire surface evenly.
- Distribute half of the warm chicken mixture over the tortillas, ensuring complete coverage.
- Sprinkle ½ cup of Monterey Jack cheese across the chicken layer.
- Repeat layers with remaining tortillas, chicken mixture, and another ½ cup of cheese.
- Pour the final third of salsa verde mixture over the top, making sure to cover all ingredients.
- Bake uncovered at 375°F for 15-20 minutes until the cheese melts and turns golden brown.
- Remove from the oven and let the casserole rest for 5 minutes before serving.
- Garnish with chopped cilantro, crumbled Cotija cheese, sliced jalapeños, and diced red onion as desired.
Notes
- Swap corn tortillas with flour tortillas or corn chips for a different texture and flavor profile.
- Reduce the cheese for a lighter version, or use a dairy-free alternative if needed.
- Always shred chicken when it’s warm for easier and more consistent results.
- For a spicier kick, choose a hot salsa verde or add extra chili powder during cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 357 kcal
- Sugar: 3 g
- Sodium: 490 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg