If you are craving a comforting, vibrant meal that’s packed with flavor and perfect for sharing, this Salsa Verde Chicken Casserole Recipe is exactly what you need. Combining tender shredded chicken with zesty salsa verde, creamy sour cream, and layers of cheesy tortillas, it bakes into a bubbly delight that’s as satisfying as it is simple. Every bite bursts with the perfect balance of tangy, spicy, and cheesy goodness, making this dish an instant favorite for weeknight dinners and casual gatherings alike.
Ingredients You’ll Need
This recipe calls for straightforward, pantry-friendly ingredients that come together beautifully to create a dish full of rich textures and bold flavors. Each item plays a crucial role—whether it’s adding moisture, spice, richness, or that irresistible melty cheese topping.
- Olive oil: Use good quality olive oil to sauté your aromatics and enhance overall flavor.
- Onion: Adds a subtle sweetness and depth once softened.
- Kosher salt: Balances all the savory elements perfectly.
- Garlic: Provides a warm, fragrant kick that complements the chili powder nicely.
- Chili powder: Brings a smoky heat without overpowering the dish.
- Ground cumin: Adds earthiness and complexity, working in harmony with the salsa verde.
- Cooked, shredded chicken: The hearty protein base that soaks up all the sauce and spices.
- Salsa verde: This green tomatillo sauce gives the casserole its signature tangy, slightly spicy character.
- Sour cream or plain Greek yogurt: Adds creaminess and a cooling contrast to the salsa’s brightness.
- Corn tortillas: Cut in halves, they create tender, layered pockets that absorb the sauce wonderfully.
- Monterey Jack cheese: Melts beautifully for that gooey, luscious top layer.
- Fresh cilantro: Finishes the dish with a fresh, herbal note and vibrant green color.
- Cotija cheese: Adds a salty, crumbly texture that complements the melty cheese.
- Jalapeño slices: For those who want an extra pop of spice and crunch.
- Chopped red onion: Adds sharpness and a bit of crunch when sprinkled on top.
How to Make Salsa Verde Chicken Casserole Recipe
Step 1: Preheat and Sauté Aromatics
Start by heating your oven to 375°F (190°C) and greasing a 9×12 inch casserole dish to prevent sticking. In a skillet over medium heat, warm the olive oil, then add diced onion and a pinch of kosher salt. Cook until the onion becomes soft and translucent—that’s your flavor foundation. Next, stir in the minced garlic, chili powder, and ground cumin, letting the aromas release and mingle before adding your shredded chicken. This step infuses the chicken with all those wonderful spices.
Step 2: Combine the Sauce
In a separate bowl, mix together the salsa verde and sour cream (or Greek yogurt if you prefer a tangier, lighter option). This combo creates a luscious, creamy sauce that beautifully balances the spicy and tangy notes of the salsa verde, making the casserole irresistibly moist and flavorful.
Step 3: Layer the Casserole
Spread about three-quarters of a cup of the salsa verde mixture evenly over the bottom of the prepared casserole dish. Layer with 8 tortilla halves, then spread half the chicken mixture on top. Drizzle with one cup of salsa verde, and sprinkle half a cup of shredded Monterey Jack cheese. Repeat the layers, finishing with the remaining tortillas, sauce, and cheese to ensure every bite melts with cheesy goodness.
Step 4: Bake to Perfection
Place the casserole in the oven and bake for 15 to 20 minutes until the cheese on top is melted, golden, and bubbling. The aroma filling your kitchen at this point is simply irresistible and signals that dinner is almost ready!
Step 5: Serve and Garnish
Once out of the oven, add any toppings you desire, such as fresh cilantro, crumbled cotija cheese, jalapeño slices, and chopped red onion to elevate flavor and presentation. Serve hot for a cozy, satisfying meal.
How to Serve Salsa Verde Chicken Casserole Recipe
Garnishes
Fresh garnishes are your best friends here. Bright cilantro adds a pop of color and freshness, cotija cheese lends a salty crunch, and jalapeño slices can dial up the heat if you’re feeling adventurous. A little sprinkle of red onion not only adds texture but also a sharp bite that complements the creamy, cheesy layers perfectly.
Side Dishes
This casserole is hearty on its own, but pairing it with a simple side salad, Mexican rice, or black beans can round out the meal beautifully. A crisp green salad with lime vinaigrette would balance the richness, or serve it alongside some charred corn for that authentic touch.
Creative Ways to Present
For a festive twist, serve the casserole in individual ramekins or small oven-safe dishes. Top each portion with a dollop of sour cream and a sprinkle of diced avocado for added creaminess and color. You can also use colorful tortilla chips on the side for extra crunch and a fun dipping option.
Make Ahead and Storage
Storing Leftovers
Any leftovers from this Salsa Verde Chicken Casserole Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for an even tastier next-day meal.
Freezing
You can freeze the casserole before baking by assembling it completely and covering tightly with plastic wrap and aluminum foil. It will keep well in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the fridge before baking as usual.
Reheating
To reheat, simply warm individual portions in the microwave or place the entire casserole back into a 350°F oven, covered loosely with foil, until heated through and bubbly. Adding a sprinkle of extra cheese before reheating can help revive the melty top layer.
FAQs
Can I use rotisserie chicken for this casserole?
Absolutely! Rotisserie chicken is a fantastic shortcut and adds great flavor. Just shred it well before mixing into the casserole layers.
Is there a substitute for salsa verde?
If you can’t find salsa verde, a good-quality green enchilada sauce works as a substitute, although it may be a bit thicker and less tangy.
Can I make this casserole dairy-free?
Yes! Use a dairy-free sour cream alternative and a plant-based cheese substitute to keep it creamy and melty without the dairy.
What if I don’t have corn tortillas?
You can use flour tortillas in a pinch; just warm them slightly beforehand so they don’t crack when layering. The texture will be a bit different but still delicious.
How spicy is this dish?
The recipe is moderately spicy thanks to the salsa verde and chili powder, but you can adjust the heat by choosing a milder salsa, skipping jalapeños, or adding more if you like it hot!
Final Thoughts
Trust me, once you try this Salsa Verde Chicken Casserole Recipe, it will become a go-to comfort food in your kitchen. It’s easy to prepare, loaded with bold flavors, and perfect for feeding a crowd or feeding your own soul after a long day. So gather your ingredients, preheat your oven, and get ready to enjoy a hearty, cheesy, and utterly delicious meal that everyone will rave about!
Print
Salsa Verde Chicken Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Salsa Verde Chicken Casserole is a comforting and flavorful Mexican-inspired dish perfect for a family dinner. It features tender shredded chicken cooked with spices and onions, layered with tangy salsa verde, creamy sour cream, soft corn tortillas, and melted Monterey Jack cheese. Topped with fresh cilantro, cotija cheese, jalapeños, and red onion, this casserole brings vibrant colors and delicious flavors to your table. Ready in under an hour, it’s an easy yet impressive meal that everyone will love.
Ingredients
Chicken and Seasoning
- 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
Sauce and Layers
- 32 ounces salsa verde (2 jars)
- ¾ cup sour cream or plain Greek yogurt
- 12 small corn tortillas, cut in half
- 3 cups shredded Monterey Jack cheese
Toppings
- Chopped fresh cilantro
- Crumbled cotija cheese
- Jalapeño slices
- Chopped red onion
Instructions
- Preheat and Sauté: Preheat your oven to 375°F (190°C) and grease a 9×12 inch casserole dish. In a skillet over medium heat, warm the olive oil. Add the diced onion and a pinch of kosher salt, cooking until the onion is soft and translucent. Stir in minced garlic, chili powder, and ground cumin, sautéing briefly to release their aromas. Add the cooked shredded chicken and mix well, then remove from the heat.
- Combine Sauce: In a separate bowl, mix together the salsa verde and sour cream (or Greek yogurt) until smooth and well combined. This mixture will add creamy texture and tangy flavor to the casserole.
- Layer Casserole: Spread about ¾ cup of the salsa verde mixture evenly on the bottom of the prepared casserole dish. Arrange 8 tortilla halves over the sauce. Top with half of the chicken mixture, 1 cup of the salsa verde mixture, and ½ cup of shredded Monterey Jack cheese. Repeat the layering with the remaining tortillas, chicken, salsa verde mixture, and cheese. Finish with a final layer of tortillas, remaining salsa verde mixture, and the remaining cheese evenly spread on top.
- Bake: Place the casserole in the preheated oven and bake for 15-20 minutes, or until the cheese on top is fully melted and bubbly, indicating the casserole is heated through.
- Serve: Once baked, remove the casserole from the oven and top with chopped fresh cilantro, crumbled cotija cheese, jalapeño slices, and chopped red onion according to your preference. Serve hot and enjoy a delicious, hearty meal.
Notes
- For a lighter version, use plain Greek yogurt instead of sour cream.
- Feel free to add black beans or corn for extra texture and nutrition.
- Adjust the amount of jalapeño slices for your preferred spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- To make ahead, assemble casserole and refrigerate overnight before baking.
