Salsa Verde Chicken Casserole Recipe
This creamy salsa verde chicken bake layers shredded chicken, salsa verde, sour cream, and tortillas into a cheesy, crowd-pleasing casserole that’s ready in just 30 minutes. Great for leftovers or a quick rotisserie shortcut!
Servings: 8 people
Calories: 450kcal
Equipment
- 9x12-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 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.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
Video
Notes
*You can use shredded chicken breast, thighs or a mixture of both. For ease, grab a rotisserie chicken!
**Salsa verde brands vary in flavor and spice level. Taste before mixing and adjust chili powder or add a little diced jalapeño for extra heat.
***Plain Greek yogurt also works well.
Becky's Top Tips:
- 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.
Nutrition
Calories: 450kcal | Carbohydrates: 27g | Protein: 27g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 90mg | Sodium: 1155mg | Potassium: 521mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1491IU | Vitamin C: 5mg | Calcium: 384mg | Iron: 2mg