Busy weeknights often demand quick yet satisfying meals that delight the whole family. This Delicious Salsa Verde Chicken Casserole elegantly combines layers of tender shredded chicken, tangy salsa verde, and melty cheese to create a hearty dish that feels like a warm hug on a plate.
With its vibrant flavors and easy assembly, this casserole is a perfect way to bring bold Mexican-inspired tastes to your dinner table without the stress of complicated cooking. Get ready to dive into a comforting meal that everyone will love!
- Rich, creamy salsa verde sauce infused with sour cream balances the mild cheese and spices beautifully.
- Uses rotisserie chicken for quick, convenient assembly on busy days.
- Layered with corn tortillas for a gluten-free, crowd-pleasing casserole option.
Ingredients
- Monterey Jack cheese: Smooth and creamy grated cheese that melts perfectly, adding a mild, buttery flavor to the casserole.
- Green salsa (Salsa Verde): A tangy and slightly spicy tomatillo-based green salsa, providing the dish’s signature vibrant flavor and moisture.
- Olive oil: Used to sauté onions and garlic, imparting a subtle fruity richness and enhancing aromatics.
- Ground cumin: Adds a warm, earthy undertone that complements the tangy salsa and chicken.
- Corn tortillas: Slightly sweet and chewy tortillas that form the casserole’s layers, keeping it gluten-free and authentic.
- Full-fat sour cream: Creamy and tangy, this ingredient smooths the salsa verde while enriching the casserole with luscious creaminess.
- Garlic cloves: Freshly minced garlic gives a bright and savory depth to the chicken filling.
- Onion: Chopped and sautéed until tender, the onion adds sweetness and texture to the filling.
- Kosher salt: Just a pinch to enhance all the flavors without overpowering the dish.
- Chili seasoning: Brings a balanced spiciness and smoky warmth, enhancing the chicken’s flavor profile.
- Shredded cooked chicken: Rotisserie chicken is best for convenience, providing tender, juicy protein that soaks up the spices and sauce.
- Garnishes (optional): Sliced jalapeños, crumbled cotija cheese, diced red onion, and fresh cilantro add brightness, color, and extra kick at serving.
Instructions
- Prepare the Oven and Casserole Dish
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Preheat your oven to 375°F (190°C). Generously grease a 9×12-inch casserole dish to prevent sticking and ensure easy serving. This preparation helps your casserole bake evenly and retain moisture.
- Cook the Chicken Filling
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Heat olive oil in a large skillet over medium heat until shimmering. Add chopped onions with a pinch of kosher salt and cook until softened and translucent, about 2 minutes, which releases their natural sweetness. Stir in the minced garlic, chili seasoning, and cumin to bloom the spices and intensify their aroma. Finally, fold in the shredded cooked chicken and combine thoroughly to coat the meat with flavorful spices. Remove from heat to retain tenderness.
- Prepare the Salsa Verde Mixture
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In a large bowl, whisk together the green salsa and full-fat sour cream until smooth and creamy. This blend tones down the salsa’s acidity and creates a luscious sauce that binds the casserole’s layers.
- Assemble the First Layers
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Spread 3/4 cup of the salsa verde mixture evenly across the bottom of the greased casserole dish, creating a moist base layer. Arrange 8 halved corn tortillas over the sauce, covering the bottom completely. Spoon half of the chicken mixture evenly atop the tortillas for a substantial protein layer. Spread 1 cup of salsa verde sauce evenly over the chicken, then sprinkle 1/2 cup of grated Monterey Jack cheese for melted creaminess.
- Complete Remaining Layers
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Repeat the layering process: add another 8 halved tortillas over the cheese. Spread the remaining chicken filling evenly, followed by another cup of salsa verde mixture, and top with 1/2 cup of cheese. For the final layer, place the last 8 tortilla halves over the cheese, then finish with the rest of the salsa verde sauce and remaining Monterey Jack cheese to create a golden, bubbly top once baked.
- Bake the Casserole
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Place the casserole dish in the preheated oven and bake for 15-20 minutes. The goal is to melt the cheese completely and let the sauce bubble enticingly around the edges, indicating the dish is hot and ready. Allow it to cool for a few minutes to set the layers before serving.
- Garnish and Serve
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Enhance your casserole with optional toppings like sliced jalapeños for heat, crumbled cotija cheese for saltiness, diced red onion for crunch, and fresh cilantro for bright herbal notes. These garnishes add color, freshness, and varying textures, uplifting the overall experience.
- Using rotisserie chicken expedites preparation and infuses the dish with extra flavor.
- Full-fat sour cream blends seamlessly into the salsa for creaminess but can be substituted with Greek yogurt for a lighter option.
- Corn tortillas are best lightly warmed or softened to prevent breaking when layering.
Storage Tips
Store any leftovers tightly covered in the refrigerator for up to 3 days to maintain freshness. Reheat individual portions in the microwave or oven until warmed through and bubbly.
Serving Suggestions
This casserole pairs beautifully with a fresh green salad or steamed vegetables to balance its richness. A side of Mexican rice or refried beans makes for a heartier meal perfect for family dinners.
- Divide tortillas into halves before layering for easier assembly and even layering.
- Use a mix of Monterey Jack and a sharp cheddar for more complex cheese flavor.
- Customize heat by adjusting chili seasoning and jalapeño garnish according to your family’s taste preferences.
FAQs
- Can I make this casserole ahead of time?
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Yes, you can assemble the casserole a day in advance and refrigerate it unbaked. Bake just before serving for best texture and flavor.
- What if I don’t have salsa verde? Can I use another salsa?
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You can substitute with a mild green salsa or tomatillo salsa; however, the classic salsa verde provides the authentic tangy flavor this dish relies on.
- Is this casserole gluten-free?
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Yes, using corn tortillas ensures this casserole is gluten-free, making it suitable for those with gluten sensitivities.
- Can I freeze leftover casserole?
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While possible, freezing may alter the texture of the tortillas and sauce. If freezing, wrap tightly and consume within 1 month for best quality.
- What cheese can I use if I don’t have Monterey Jack?
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Cheeses like mozzarella or a mild white cheddar work well as substitutes and will still melt nicely and complement the flavors.
- Can I add vegetables to this recipe?
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Absolutely! Adding sautéed bell peppers or corn adds natural sweetness and texture to the filling, enhancing the nutritional profile.
- How spicy is this casserole?
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This dish has mild to moderate heat from the chili seasoning and salsa verde. Adjust spices to your preference or omit jalapeño garnish for a milder version.
Salsa Verde Chicken Casserole
Equipment
- 1 9x12-inch casserole dish greased
- 1 large skillet for cooking chicken filling
- 1 large bowl for mixing salsa verde and sour cream
Ingredients
- 3 cups grated Monterey Jack cheese
- 32 fl oz green salsa preferably Herdez Salsa Verde
- 1 tbsp olive oil
- 1 tsp ground cumin
- 12 small corn tortillas
- 3/4 cup full-fat sour cream
- 2 cloves garlic minced
- 1/2 cup chopped onion
- 1 small pinch kosher salt
- 1 tbsp chili seasoning
- 3 cups shredded cooked chicken rotisserie chicken recommended
- Sliced jalapeños for garnish
- Crumbled cotija cheese for garnish
- Diced red onion for garnish
- Chopped fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9x12-inch casserole dish.
- Heat olive oil in a large skillet over medium heat, then sauté chopped onion with a pinch of salt until softened.
- Add minced garlic, chili seasoning, and ground cumin to the skillet; cook for one minute until fragrant.
- Stir in shredded cooked chicken until well combined, then remove from heat.
- In a large bowl, mix together salsa verde and sour cream until smooth and creamy.
- Spread ¾ cup of the salsa verde mixture evenly in the bottom of the casserole dish.
- Layer 8 tortilla halves over the salsa, then add half the chicken mixture, 1 cup of salsa verde sauce, and ½ cup of grated cheese.
- Repeat the layering: 8 tortilla halves, remaining chicken mixture, 1 cup salsa verde sauce, and ½ cup cheese.
- Top with a final layer of 8 tortilla halves, the remaining salsa verde sauce, and the last 1 cup of cheese.
- Bake the casserole in the preheated oven for 15-20 minutes until cheese is melted and sauce bubbles.
- Remove from oven, let cool slightly, then garnish with sliced jalapeños, crumbled cotija, diced red onion, and fresh cilantro before serving.
Notes
- Use rotisserie chicken for quick prep.
- Substitute Monterey Jack with mozzarella or cheddar cheese if desired.
- Store leftovers in an airtight container for up to 3 days.
- Add diced avocado as a fresh topping for creaminess.
