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, Monterrey Jack cheese, corn tortillas and just a few more ingredients. It’s as easy as combining the ingredients and baking–totally stress-free!
Salsa Verde Chicken Casserole Recipe
I have two wonderful children running around my house, so you know I love a good 30 minute easy dinner recipe! This 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 also made with inexpensive ingredients so it doesn’t break the bank. A couple jars of salsa verde, some leftover shredded chicken, tangy sour cream, and corn tortillas are layers up into a tasty Mexican casserole that always turns out perfectly!
Variations to Try
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 chicken casserole with that instead!
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How to Store and Reheat
You can store salsa verde chicken casserole in the fridge for up to 3 days. Just make sure it’s covered tightly with plastic wrap or stored in an airtight container. Reheat individual portions in the microwave for 30 seconds at a time or until warmed through.
How to Freeze
Let the casserole fully cool to room temperature before freezing in an airtight container for up to 3 months. Before reheating, let it defrost in the fridge for a few hours.
Notes and Tips
- Grease your baking dish before adding the casserole ingredients so that it’s easy to remove and serve.
- You can use shredded chicken breasts, thighs, or a mixture of both.
Top Reader Review
“I have made this so many times now. So good! Even my picky eater loves it!” – Laura
Salsa Verde Chicken Casserole Recipe
Ingredients
For the Casserole
- 1 tablespoon olive oil
- ½ onion diced
- 1 pinch kosher salt
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 3 cups cooked shredded chicken
- 32 ounces salsa verde 2 (16-ounce) jars
- ¾ cup sour cream or plain Greek yogurt
- 12 small corn tortillas cut in half
- 3 cups freshly shredded Monterey Jack cheese
Optional Toppings
- Chopped fresh cilantro
- Crumbled cotija cheese
- Jalapeno slices
- Chopped red onion
Equipment
- 9×12-inch Casserole Dish
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 onion, 1 pinch kosher salt, 2 cloves garlic, 1 tablespoon chili powder, 1 teaspoon ground cumin, 3 cups cooked shredded 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 freshly 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.
- 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.
- Nutritional information does not include optional toppings.
How to Make Salsa Verde Chicken Casserole Step by Step
Prepare the Chicken: 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 cloves of minced garlic, 1 tablespoon of chili powder, and 1 teaspoon of cumin, then cook for another minute. Stir in 3 cups of cooked shredded chicken until well incorporated, and remove the skillet from heat.
Make the Salsa Verde Mixture: Combine 32 ounces 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. 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. Finish with a final layer of 8 tortilla halves, the remaining salsa verde, and the remaining cheese.
Bake: Bake chicken and salsa verde casserole for 15-20 minutes until the cheese has melted and the sauce is bubbling. Add on optional toppings like fresh cilantro, crumbled cotija cheese, jalapeno slices and chopped red onions.
This was delicious! I made it according to the directions and wouldn’t change a thing.
Thanks for sharing, Helen!
Bland
I am sorry it wasn’t up to your taste, Juli!
Anything but bland!!! I’m a native New Orleanian, so I know flavor and taste. This has a mild heat, it’s tangy and delicious with nice creaminess. My hubby accidentally bought shredded cheese with some pepper jack. Just the right taste for us. Of course, better tasting the next day!!! Will definitely make again.
Thanks for sharing, Keriema!
Made with Greek yogurt and followed the recipe exactly. Very good!
Thanks for sharing!
This was delicious! Didn’t make any substitutions. Will definitely make it again.
Thanks for sharing, Susan!
We just got done with our second night of this wonderful dish. We chose to crumble tortilla chips on top for some crunch. Comfort food! I’m hoping this will freeze well… as the rest will be saved for a future dinner. Thank you for this easy recipe!
Thanks for sharing, Jean!
Made just as is with all the condiment toppings and was freaking awesome! Keeper recipe!!!
Thank you!!
Can sharp cheddar cheese be used instead of monterey cheese?
It will alter the flavor but you can try it out!
Can this be made ahead and frozen? Any special instructions to do that?
You sure can give it a try!
I really love this recipe and have made it twice with a couple of changes each time. And it comes out too runny both times. Don’t know what I’m doing wrong.
The firstntime I made it I used about
I really love this recipe and have made it twice with a couple of changes each time. And it comes out too runny both times. Don’t know what I’m doing wrong.
The first time I made it I used about a jar and a half of salsa Verde, and more white corn tortillas. Runny. Last night when I made it I didn’t have sour cream and used a 8 Oz pk.of cream cheese. I only had one jar of salsa Verde but since I’d used 15 or more tortillas I add 1/2 cup chicken broth . Again too runny. But both time everyone raved about it and loved it. I made Authentic Spanish rice and pinto beans. And A wonderful cucumber, tomato, avovado, onion salad. But why is it so runny?
I am sorry it is so runny! Is your salsa pretty liquidy? Maybe try draining a small amount of liquid out before adding.