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SALSA VERDE CHICKEN CASSEROLE centered hero view, clean and uncluttered
Joe Rooney

Salsa Verde Chicken Casserole Easy Weeknight Dinner

This Salsa Verde Chicken Casserole is a flavorful and simple casserole that's perfect for an easy dinner or a satisfying weeknight meal. Packed with shredded chicken, creamy salsa verde sauce, and layers of cheese and tortillas, it's a family dinner favorite that's both delicious and convenient.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 3 cups grated Monterey Jack cheese
  • 32 fl oz green salsa (I prefer Herdez Salsa Verde for this recipe)
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 12 small corn tortillas
  • 3/4 cup sour cream (full-fat for extra creaminess and flavor)
  • 2 minced garlic cloves
  • 1/2 chopped onion
  • 1 small pinch kosher salt
  • 1 tbsp chili seasoning
  • 3 cups shredded cooked chicken (rotisserie chicken works great for convenience)
  • sliced jalapenos (for a little extra kick)
  • crumbled cotija cheese
  • diced red onion
  • chopped fresh cilantro

Method
 

  1. Set your oven to heat at 375°F (190°C) and grease a 9×12-inch baking dish well.
  2. Warm olive oil in a skillet over medium heat, then add the chopped onion and a pinch of salt, cooking until softened.
  3. Add the minced garlic, chili seasoning, and cumin to the skillet and let the spices toast for about a minute.
  4. Stir in the shredded chicken until everything is heated and combined, then remove from the heat.
  5. In a separate bowl, whisk together the salsa verde and sour cream until smooth and creamy.
  6. Spread ¾ cup of the salsa verde sauce evenly on the bottom of the prepared baking dish.
  7. Arrange 8 halves of corn tortillas over the sauce layer.
  8. Top the tortillas with half of the chicken mixture, then add 1 cup of the salsa verde sauce and sprinkle with ½ cup of Monterey Jack cheese.
  9. Repeat the layers by adding the next 8 tortilla halves, followed by the rest of the chicken, 1 cup more of salsa verde sauce, and another ½ cup of cheese.
  10. Finish with the last 8 tortilla halves, pour the remaining salsa verde sauce on top, and cover with the last 1 cup of cheese.
  11. Bake the casserole for 15-20 minutes until the cheese melts nicely and the sauce bubbles around the edges.
  12. Let the dish cool for a few minutes after baking, then garnish with sliced jalapeños, crumbled cotija cheese, diced red onion, and chopped fresh cilantro before serving.

Notes

  • For extra creaminess, use full-fat sour cream. Rotisserie chicken helps save time and adds great flavor. Leftovers keep well covered in the fridge for up to 3 days.