Salsa Verde Chicken Casserole
This layered casserole combines tender shredded chicken with creamy salsa verde, melted Monterey Jack cheese, and corn tortillas for a flavorful, comforting dinner perfect for busy weeknights.
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.