Easy to make and full of flavor, this salsa verde chicken casserole is all kinds of delicious! This Mexican inspired dish is creamy, cheesy and a dinner the whole family will love!
If you are looking to get out of your dinner rut, this salsa verde chicken casserole is a tasty way to do it!
Easy to make, this baked casserole is full of bright Mexican flavors and you just need a few simple ingredients.
For more Mexican recipes, be sure to check out my Mexican Chicken Salad and Mexican Chicken Soup.
Why you will love this salsa verde chicken casserole!
- Kid friendly: This casserole is fairly mild in spice so it’s great for the whole family. You can skip the chopped jalapeños on top and reduce the amount of chili powder if someone is particularly sensitive.
- Quick: It only takes about 10 minutes to prep this dish and it’s ready to serve in 35. Perfect after a busy day!
- Flavorful: This chicken casserole is so flavorful, we ate it til we burst! It’s a great way to mix up your weeknight dinners!
How to make salsa verde chicken casserole
Be sure to see the recipe card below for full ingredients & instructions!
- Cook the onion in the skillet with the seasonings.
- Stir in the shredded chicken and take off the heat.
- Combine the salsa verde and sour cream.
- Place the salsa verde mix in the bottom of a baking dish.
- Top with tortilla halves, chicken mix, salsa and cheese.
- Repeat the layers and finish with tortillas, salsa verde and cheese.
- Bake.
Can you make it ahead of time?
You can prep the whole dish up to 8 hours ahead of time and keep it covered in the fridge until you are ready to bake it. If you have leftovers, they will keep for up to 4 days.
What do you serve it with?
This chicken casserole is great to serve up with simple veggie, rice or potato side dishes. Try it with:
What does salsa verde taste like?
Instead of using red tomatoes, salsa verde uses tomatillos and green chilies. It’s tangy and zesty with a very slight bitterness. If you prefer red salsa, you can absolutely make this dish with that instead!
Recipe Tips and Notes
- Grease your baking dish before adding the casserole ingredients so that it is easy to remove and serve.
- You can use shredded chicken breast, thighs or a mixture of both.
- Bake the casserole in a fully pre-heated oven so that it cooks through evenly.
More Mexican Chicken Recipes!
Salsa Verde Chicken Casserole
Ingredients
For the Casserole:
- 1 tablespoon olive oil
- 1/2 onion diced
- Dash of salt
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 3 cups shredded chicken
- 2 jars 16 ounces each salsa verde
- 3/4 cup sour cream or plain Greek yogurt
- 12 small corn tortillas cut in half
- 3 cups shredded Monterrey Jack cheese
Optional toppings:
- Chopped cilantro
- Crumbled cotija cheese
- Jalapeno slices
- Chopped red onion
Instructions
- Preheat the oven to 375 degrees.
- Heat the olive oil in a large skillet over medium heat. Once heated, add in the onion and salt and cook for a couple minutes until softened. Stir in the garlic, chili powder, and cumin and cook for another minute. Stir in the chicken until well incorporated and take the pan off the heat.
- In a large bowl, combine the salsa verde and sour cream. Stir until the sour cream is fully incorporated.
- Layer 3/4 cup of the salsa verde mixture on the bottom of a greased 9×12 casserole dish. Top with 8 tortilla halves. Then, layer on half of the chicken mixture, 1 cup of salsa verde, and 1/2 cup cheese. Repeat with another round of 8 tortilla halves, the remaining chicken, 1 cup salsa verde, and 1/2 cup cheese. Finish with a final layer of 8 tortilla halves, the remaining salsa verde, and remaining cheese.
- Bake for 15-20 minutes until the cheese has melted and the sauce is bubbling. Add on optional toppings and serve.
Notes
- Grease your baking dish before adding the casserole ingredients so that it is easy to remove and serve.
- You can use shredded chicken breast, thighs or a mixture of both.
- Bake the casserole in a fully pre-heated oven so that it cooks through evenly.
Letha Lawrence says
I love this recipe so much I’ve made it twice. I left a question and comments for you but I don’t see it listed. And I got no reply about my problem. Did I do something wrong?or does it just take awhile for it to get posted? Even with my problem with it being to runny we all loved it. Some just put taco chips under it..
Becky Hardin says
Hi Letha, I answered your other comment. It takes some time for our comments to be approved, we appreciate your patience!
RSturges says
We loved this recipe, but I added a few chopped onions and peppers and a bit of chipotle mayonnaise to zing it up.
Becky Hardin says
Those sound like great additions!
Laura says
I have made this so many times now. So good! Even my picky eater loves it!
Becky Hardin says
I’m so happy to hear that, Laura!
Carol says
Delicious!