Delicious Salsa Verde Chicken Casserole Recipe
This Delicious Salsa Verde Chicken Casserole is a flavorful and comforting layered dish featuring shredded chicken cooked with aromatic spices, creamy salsa verde sauce, and melted Monterey Jack cheese. Perfect for a family dinner, it combines tender corn tortillas, spiced chicken, and vibrant salsa verde in a cheesy baked casserole topped with fresh cilantro, cotija cheese, and jalapeños for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Yield: 6-8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Chicken Filling
- 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
Salsa Verde Mixture
- 32 ounces green salsa (two jars of 16 ounces each)
- 3/4 cup sour cream or plain Greek yogurt
Assembly
- 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
Instructions
- Prepare the Oven and Casserole Dish: Preheat your oven to 375°F (190°C). Generously grease a 9×12-inch casserole dish and set it aside while the oven heats.
- Cook the Chicken Filling: Heat olive oil in a large skillet over medium heat. Add chopped onion and a pinch of salt, cooking until the onion softens, about 2 minutes. Stir in minced garlic, chili seasoning, and cumin; cook for another minute to release the flavors. Add shredded cooked chicken and stir to combine. Remove from heat.
- Prepare the Salsa Verde Mixture: In a large bowl, mix green salsa and sour cream or Greek yogurt until smooth and creamy.
- Assemble the Layered Casserole: Spread ¾ cup of the salsa verde mixture evenly on the bottom of the greased casserole dish. Layer 8 tortilla halves over the sauce. Top with half of the chicken mixture, 1 cup of salsa verde sauce, and ½ cup of grated cheese.
- Layer the Remaining Ingredients: Add another 8 tortilla halves over the cheese. Spread the remaining chicken mixture, followed by 1 cup of salsa verde sauce, and ½ cup more cheese. Finally, top with 8 more tortilla halves, the rest of the salsa verde sauce, and the remaining cheese to finish.
- Bake and Serve: Place the casserole in the preheated oven and bake for 15-20 minutes until the cheese is melted and bubbly. Garnish with chopped fresh cilantro, crumbled cotija cheese, sliced jalapeños, and diced red onions before serving.
Notes
- You can substitute the sour cream with plain Greek yogurt for a tangier and healthier option.
- Use corn tortillas for authentic flavor and gluten-free option.
- Feel free to adjust the spiciness by adding more or fewer jalapeños or chili seasoning.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- For a dairy-free version, use dairy-free yogurt and cheese substitutes.
Keywords: Salsa Verde Chicken Casserole, Chicken Casserole, Mexican Casserole, Baked Chicken, Salsa Verde Recipe, Easy Dinner, Mexican Comfort Food
