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!
Preheat the oven to 375°F. Grease a 9x12-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.
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.