Description
This Salsa Verde Chicken Casserole is creamy, cheesy, and packed with bold Tex-Mex flavor. Made with tender shredded chicken, corn tortillas, salsa verde, and melty cheese, it’s the ultimate cozy dinner for busy weeknights or casual gatherings.
Ingredients
For the Casserole
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1 tablespoon olive oil
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½ medium onion, diced
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1 pinch kosher salt
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2 cloves garlic, minced
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1 tablespoon chili powder
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1 teaspoon ground cumin
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3 cups shredded cooked chicken
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32 ounces salsa verde (2 × 16-ounce jars)
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¾ cup sour cream, room temperature
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12 small corn tortillas, cut in half
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3 cups shredded Monterey Jack cheese
Optional Toppings
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Chopped fresh cilantro
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Crumbled cotija cheese
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Jalapeño slices
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Chopped red onion
Instructions
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Preheat the oven to 375°F and grease a 9×12-inch casserole dish.
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Heat olive oil in a large skillet over medium heat. Add onion and salt; cook until softened.
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Stir in garlic, chili powder, and cumin. Cook for 1 minute until fragrant.
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Add shredded chicken, stir well, then remove from heat.
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In a bowl, mix salsa verde and sour cream until smooth.
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Spread ¾ cup salsa mixture in the bottom of the dish. Add 8 tortilla halves.
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Layer half the chicken, 1 cup salsa mixture, and ½ cup cheese.
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Repeat layers once more.
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Finish with remaining tortillas, salsa mixture, and cheese.
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Bake for 15–20 minutes, until bubbly and melted.
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Rest 5 minutes, add toppings, and serve.
Notes
Rotisserie chicken works perfectly and saves time.
Let sour cream come to room temperature for smoother sauce.
Mild or spicy salsa verde both work—adjust to taste.
This casserole reheats beautifully and is great for leftovers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg