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
Scale
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.
