Name: Delicious Salsa Verde Chicken Casserole Recipe
Prep time: 15 min
Cook time: PT-491678H42M10S
Total time: PT-491678H42M10S
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1/2 onion, chopped; A small pinch of kosher salt; 2 minced garlic cloves; 1 tablespoon chili seasoning; 1 teaspoon ground cumin; 3 cups shredded cooked chicken; 32 ounces green salsa (two jars of 16 ounces each); 3/4 cup sour cream or plain Greek yogurt; 12 small corn tortillas, halved; 3 cups freshly grated Monterey Jack cheese; Chopped fresh cilantro, for garnish; Crumbled cotija cheese, for garnish; Sliced jalapeños, for garnish; Diced red onion, for garnish

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Introduction

This Delicious Salsa Verde Chicken Casserole is a vibrant, comforting dish perfect for weeknight dinners or casual gatherings. Layers of tender chicken, creamy salsa verde sauce, and melted cheese come together in a flavorful baked casserole that’s sure to please the whole family.

A white baking dish holds a baked casserole with visible layers. The bottom layer is thick and creamy, colored light green with herbs mixed in. The middle is a blend of white and orange melted cheese that is slightly browned on the edges. On top, there are small chunks of purple onion, fresh green cilantro leaves, and green jalapeño slices evenly spread. The edges of the dish show browned, bubbling cheese, and one corner of the casserole is scooped out, revealing the layers inside. The dish sits on a white marbled surface with small white bowls of shredded cheese and herbs nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1/2 onion, chopped
A small pinch of kosher salt
2 minced garlic cloves
1 tablespoon chili seasoning
1 teaspoon ground cumin
3 cups shredded cooked chicken
32 ounces green salsa (two jars of 16 ounces each)
3/4 cup sour cream or plain Greek yogurt
12 small corn tortillas, halved
3 cups freshly grated Monterey Jack cheese
Chopped fresh cilantro (for garnish)
Crumbled cotija cheese (for garnish)
Sliced jalapenos (optional, for garnish)
Diced red onion (optional, for garnish)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a 9×12-inch casserole dish generously and set aside.
Step 2: Heat olive oil in a large skillet over medium heat. Add chopped onion and a pinch of salt, cooking for 2 minutes until softened. Stir in minced garlic, chili seasoning, and cumin; cook for another minute to release the flavors. Add shredded chicken and mix well. Remove from heat.
Step 3: In a large bowl, combine salsa verde and sour cream (or Greek yogurt) until smooth and creamy.
Step 4: Spread ¾ cup of the salsa verde mixture evenly over the bottom of the casserole dish. Arrange 8 tortilla halves over the sauce. Top with half the chicken mixture, 1 cup salsa verde sauce, and ½ cup cheese.
Step 5: Repeat layers with 8 more tortilla halves, remaining chicken mixture, 1 cup salsa verde sauce, and ½ cup cheese. Finish with a final layer of 8 tortilla halves, the remaining salsa verde sauce, and remaining cheese.
Step 6: Bake uncovered in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly. Let it rest a few minutes before serving.

Tips & Variations

Use rotisserie chicken for a quick shortcut and added flavor.
Swap sour cream with plain Greek yogurt for a lighter, tangier sauce.
Add chopped green chilies to the chicken mixture for extra heat.
Garnish with fresh cilantro, cotija cheese, sliced jalapenos, and diced red onion to add texture and color.
If you prefer a spicier casserole, use a hotter salsa verde or add crushed red pepper flakes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15 minutes or until heated through. You can also microwave individual portions until hot.

How to Serve

A white rectangular dish holds a layered casserole with four visible layers topped with melted white and yellow cheese that is golden brown at the edges. Scattered on top are slices of fresh green jalapeño peppers, small pieces of chopped purple onions, and green chopped cilantro leaves. Underneath the cheese layer, a creamy, slightly chunky filling with green herbs and vegetables can be seen. The dish rests on a white marbled surface with blurred white bowls containing green chopped herbs and shredded cheese in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a few hours before baking. Keep it covered in the refrigerator and bake just before serving, adding a few extra minutes to the baking time if baking straight from cold.

What can I substitute for corn tortillas?

If corn tortillas are unavailable, you can use flour tortillas instead. Lightly toast or warm them before layering to prevent sogginess in the casserole.