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!
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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 Recipe
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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.
Helen Betts says
This was delicious! I made it according to the directions and wouldn’t change a thing.
Becky Hardin says
Thanks for sharing, Helen!
Juli Baughman says
Bland
Becky Hardin says
I am sorry it wasn’t up to your taste, Juli!
Keriema A. says
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.
Becky Hardin says
Thanks for sharing, Keriema!
Jarrod says
Made with Greek yogurt and followed the recipe exactly. Very good!
Becky Hardin says
Thanks for sharing!
Susan says
This was delicious! Didn’t make any substitutions. Will definitely make it again.
Becky Hardin says
Thanks for sharing, Susan!
Jean says
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!
Becky Hardin says
Thanks for sharing, Jean!
Jodie Finley says
Made just as is with all the condiment toppings and was freaking awesome! Keeper recipe!!!
Becky Hardin says
Thank you!!
Gina says
Can sharp cheddar cheese be used instead of monterey cheese?
Becky Hardin says
It will alter the flavor but you can try it out!
Jane Shields says
Can this be made ahead and frozen? Any special instructions to do that?
Becky Hardin says
You sure can give it a try!
Letha Lawrence says
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
Letha Lawrence says
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?
Becky Hardin says
I am sorry it is so runny! Is your salsa pretty liquidy? Maybe try draining a small amount of liquid out before adding.