My favorite salsa verde chicken casserole is creamy, cheesy, and comforting as can be! This easy 30 minute dinner recipe features shredded chicken, salsa verde, Monterey Jack cheese, corn tortillas, and just a few more simple ingredients. Seriously, it’s as easy as layering the ingredients and popping it in the oven to bake. It’s totally stress-free!
Top Reader Reviews
Made it to share with friends for a Christmas gathering. It was such a big hit that I made it again the next day for my husband. I divided it in half so I’ll have another dinner in the freezer. This has replaced my chicken enchiladas recipe. No more rolling tortillas!
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Great recipe. Everyone enjoyed it. My husband was excited to come home and have leftovers.
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Green Salsa Chicken Enchilada Bake
This oven-baked salsa verde chicken casserole takes just a few minutes to toss together, then the oven does the rest of the work for me. It’s basically everything I love about salsa verde enchiladas, without the extra rolling and assembly.
Another plus: it’s made with inexpensive ingredients so it doesn’t break the bank. A couple jars of salsa verde, some leftover shredded chicken or rotisserie chicken, tangy sour cream, and corn tortillas are layered up into a tasty casserole that always turns out perfectly!
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Warm the Salsa Verde First!
When I make this shredded chicken bake, I always warm my salsa verde before mixing it with the sour cream. Cold salsa straight from the fridge can make the sauce seize or separate a little when baked. Warming it gently helps the sauce blend smoothly and coat every layer evenly, keeping the casserole creamy instead of watery.
Salsa Verde Chicken Casserole Recipe
Equipment
- 9×12-inch Casserole Dish
Ingredients
For the Casserole:
- 1 tablespoon olive oil
- ½ medium onion (diced)
- 1 pinch kosher salt
- 2 cloves garlic (minced)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 3 cups shredded cooked chicken (*)
- 32 ounces salsa verde (2 (16-ounce) jars**)
- ¾ cup sour cream (room temperature***)
- 12 small corn tortillas (cut in half)
- 3 cups shredded Monterey Jack cheese
Optional Toppings:
- chopped fresh cilantro
- crumbled cotija cheese
- jalapeno slices
- chopped red onion
Instructions
- Preheat the oven to 375°F. Grease a 9×12-inch casserole dish and set aside.
- Heat the olive oil in a large skillet set over medium heat. Once heated, add in the onion and salt and cook for a couple of 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.1 tablespoon olive oil, ½ medium onion, 1 pinch kosher salt, 2 cloves garlic, 1 tablespoon chili powder, 1 teaspoon ground cumin, 3 cups shredded cooked chicken
- In a large bowl, combine the salsa verde and sour cream. Stir until the sour cream is fully incorporated.32 ounces salsa verde, ¾ cup sour cream
- Layer ¾ cup of the salsa verde mixture on the bottom of the prepared casserole dish. Top with 8 tortilla halves. Then, layer on half of the chicken mixture, 1 cup of salsa verde, and ½ cup cheese.12 small corn tortillas, 3 cups shredded Monterey Jack cheese
- Repeat with another round of 8 tortilla halves, the remaining chicken, 1 cup salsa verde, and ½ cup cheese. Finish with a final layer of 8 tortilla halves, the remaining salsa verde, and the remaining cheese.
- Bake for 15-20 minutes until the cheese has melted and the sauce is bubbling. Add on optional toppings and serve.chopped fresh cilantro, crumbled cotija cheese, jalapeno slices, chopped red onion
Notes
- Grease your baking dish before adding the casserole ingredients so that it is easy to remove and serve.
- I like to gently warm the salsa verde in the microwave for 15-30 seconds before mixing the sauce so that it doesn’t seize. It also helps remove some excess moisture so the casserole doesn’t turn watery.
- Lightly toast or pan-fry your tortillas before layering. This helps them hold up better under the sauce and stay slightly chewy instead of mushy.
- Press each layer down lightly with a spatula before adding the next one. This keeps the casserole compact and ensures even melting and baking.
- A layer of black beans, roasted corn, or diced green chiles can bulk it up and make it heartier.
- Bake the casserole in a fully pre-heated oven so that it cooks through evenly.
- Let the casserole sit for 5-10 minutes after baking. It helps the layers set and makes cleaner slices (like lasagna).
- Nutritional information does not include optional toppings.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Watch one of our trusted recipe testers make this!
Kristina made these salsa verde enchiladas at home to show how simple they are.
How to Make Salsa Verde Chicken Casserole Step by Step
Prep: Preheat your oven to 375°F, grease a 9×12-inch casserole dish, and set aside. Heat 1 tablespoon of olive oil in a skillet set over medium heat. Once heated, add in ½ of a chopped onion and 1 pinch of salt, then cook until softened. Stir in 2 minced cloves of garlic, 1 tablespoon of chili powder, and 1 teaspoon of cumin, then cook for another minute. Stir in 3 cups of shredded cooked chicken until well incorporated, and remove the skillet from heat. Separately, combine 32 ounces (2 jars) of salsa verde and ¾ cup of sour cream in a bowl.
Assemble the Casserole: Layer ¾ cup of the salsa verde mixture on the bottom of the prepared casserole dish. Top with 8 tortilla halves (optionally, toast them to keep them from getting soggy). Then layer on half of the chicken mixture, 1 cup of salsa verde, and ½ cup of cheese. Repeat with another round of 8 tortilla halves, the remaining chicken, 1 cup of salsa verde, and ½ cup of cheese, lightly pressing down on each layer to compact it. Finish with a final layer of 8 tortilla halves, the remaining salsa verde, and the remaining cheese.
Bake the Casserole: Bake your chicken and salsa verde casserole in the preheated oven for 15-20 minutes, or until the cheese has melted and the sauce is bubbling. Let it rest for 5-10 minutes to firm up before topping with fresh cilantro, crumbled cotija cheese, jalapeno slices and chopped red onions and serving.
How to Store, Freeze, and Reheat
Let salsa verde chicken casserole cool before storing. You can cover the full casserole dish with plastic wrap or aluminum foil; or portion into airtight containers.
- Fridge: Keep in the fridge for 2-3 days.
- Freezer: Tightly wrap the casserole in multiple layers of foil to prevent freezer burn. Keep in the freezer for up to 3 months.
- Reheat: Reheat the full casserole in a preheated 375°F oven until warmed through; about 20 minutes. Or reheat individual portions in the microwave for 30 seconds at a time until warmed through. Since this dish starts with leftover chicken, be careful not to reheat too many times. Only reheat the portion you plan to eat, and keep the rest stored for later.
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