Salsa Verde Chicken Casserole is creamy, cheesy, and comforting as can be! This easy 30 minute recipe features shredded chicken, salsa verde, Monterrey Jack cheese, corn tortillas and more. This is my go-to game day recipe and it’s also great as a weeknight dinner!
I have two wonderful children running around my house… so you know I love a good 30 minute easy dinner recipe! This 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. There’s a whole lot to love about this creamy, cheesy salsa verde chicken casserole! It’s a total crowd pleaser on game days. This casserole disappeared quicker than the queso at my last Superbowl party!
What’s in salsa verde chicken casserole?
I love this Mexican chicken casserole because it’s made with budget friendly ingredients! Here are just a few that really stand out:
- Shredded Chicken: You can shred an already cooked rotisserie chicken from the store. Or, prep some Crockpot shredded chicken to use in recipes like this one.
- Salsa Verde: Any brand will get the job done! I’ve made it with a few different jars and they’ve all tasted great.
- Sour Cream: Regular sour cream with the full fat content will create the thickest, creamiest results.
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!
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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 tbsp olive oil in a skillet set over medium heat. Once heated, add in 1/2 chopped onion and 1 pinch salt and cook until softened. Stir in 2 cloves minced garlic, 1 tbsp chili powder and 1 tsp cumin, and cook for another minute. Stir in 3 cups cooked shredded chicken until well incorporated and take the skillet off the heat.
Make the salsa verde mixture: Combine 32 oz salsa verde and 3/4 cup 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 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: Bake 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.
More Chicken Casserole Recipes
- Cowboy Chicken Casserole
- Spinach Artichoke Chicken Casserole
- Chicken Pot Pie Casserole
- Chicken and Biscuits Casserole
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!
Michele says
This recipe is excellent ! Been making this almost weekly! So easy and only a few ingredients! Thank you for sharing!
Becky Hardin says
I’m so happy to hear you love it, Michele!
Sharnel says
Loved this! Easy and tastes amazing!
Becky Hardin says
I’m so glad you enjoyed it, Sharnel!
Racquel Geisz says
We are not a fan of the soft corn tortillas will flour tortillas work?
Becky Hardin says
Sure, but the flavor and texture will be slightly different!
Donna Bonne says
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!
Becky Hardin says
We’re so happy to hear you loved this recipe, Donna!
Jarad says
Fantastic recipe, whole family loved it. This will be a staple in our rotation for a while.
Darlene says
This recipe will be a new favorite for using my homemade salsa verde! Loved it