There is something truly irresistible about this Salsa Verde Chicken Casserole Recipe that makes it a weekly staple in many homes. It combines tender shredded chicken, zesty salsa verde, and layers of melty cheese with crispy corn tortillas for a dish that’s as comforting as it is vibrant. Every bite bursts with fresh flavors and a satisfying texture that will keep everyone coming back for seconds. Whether you’re cooking for a family dinner or meal prepping for busy nights, this casserole strikes the perfect balance between easy, flavorful, and downright delicious.
Ingredients You’ll Need
These ingredients are straightforward and easy to find, yet each one plays a crucial role in building the layers of flavor, texture, and color that make the Salsa Verde Chicken Casserole Recipe so memorable.
- Olive oil: Adds richness and helps soften the onions for a sweeter base flavor.
- Onion: Provides a mild sharpness and texture contrast once sautéed.
- Kosher salt: Enhances all the flavors without overpowering them.
- Garlic cloves: Infuse the dish with savory warmth and aroma.
- Chili powder: Brings a smoky, spicy depth essential to the dish’s character.
- Ground cumin: Offers an earthy, slightly nutty undertone that complements the salsa verde.
- Cooked shredded chicken: The hearty protein base that soaks up all the vibrant flavors.
- Salsa verde: The star of the sauce, delivering tangy and herbaceous punch.
- Sour cream or plain Greek yogurt: Adds creaminess and a slight tartness to balance the heat.
- Corn tortillas: Provide a tender yet slightly crispy texture that holds the layers together.
- Monterey Jack cheese: Melts beautifully into gooey, savory layers throughout the casserole.
- Chopped fresh cilantro: Adds a burst of freshness and color as a garnish.
- Crumbled cotija cheese: Offers a salty, crumbly topping that contrasts perfectly with the melted cheese.
- Jalapeño slices: Optional, for adding a kick of spicy heat and garnish sparkle.
- Chopped red onion: Adds crunch and bite as a final topping option.
How to Make Salsa Verde Chicken Casserole Recipe
Step 1: Preheat and Sauté
Start by preheating your oven to 375°F (190°C) and greasing a 9×12 inch casserole dish to prevent sticking. Then, heat olive oil in a skillet over medium heat. Add diced onions with a pinch of kosher salt, cooking until the onions soften and turn translucent. Stir in minced garlic along with chili powder and ground cumin to release those fragrant spices. Finally, add your cooked, shredded chicken to the skillet and toss everything together before removing from heat to keep the chicken tender.
Step 2: Combine sauce
In a mixing bowl, stir together the salsa verde and sour cream (or Greek yogurt) until smooth and creamy. This mixture adds a luscious, tangy layer of moisture and flavor that ties all the casserole’s elements together beautifully.
Step 3: Layer the casserole
Begin by spreading ¾ cup of the salsa verde mixture evenly over the bottom of your casserole dish. Arrange eight tortilla halves in a single layer on top, then spread half the chicken mixture evenly over them. Drizzle with 1 cup of salsa verde and sprinkle with ½ cup of shredded Monterey Jack cheese. Repeat this layering process once more: tortillas, chicken, salsa, and cheese. Finish the casserole with the remaining tortillas, the rest of the salsa verde mixture, and a generous layer of cheese on top to ensure a bubbly, golden crust.
Step 4: Bake and serve hot
Bake the casserole in the preheated oven for 15 to 20 minutes, or until the cheese is fully melted and bubbly with a hint of golden color. Let it cool just slightly before serving so it settles, then top with fresh garnishes of your choice.
How to Serve Salsa Verde Chicken Casserole Recipe
Garnishes
The toppings bring brightness and texture that elevate every bite. Chopped fresh cilantro adds a herbal lift, crumbled cotija cheese lends a salty tang, and jalapeño slices bring a sharp kick. Don’t shy away from adding diced red onions for crunchy bursts and a pop of color as well.
Side Dishes
This casserole pairs wonderfully with simple sides like a crisp green salad dressed lightly with lime or a bowl of Mexican rice to soak up any extra salsa verde sauce. Refried beans or black beans add protein and earthiness for a complete, satisfying meal.
Creative Ways to Present
For an appealing family-style presentation, serve the casserole directly from the baking dish and let everyone spoon out their portions topped with garnishes. Alternatively, cut into neat squares and plate individually, adding a wedge of lime on the side and a dollop of sour cream or avocado slices to make it feel extra special.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover casserole to an airtight container and store it in the refrigerator for up to 3 days. The flavors only deepen with time, so leftovers often taste just as good if not better the next day.
Freezing
This Salsa Verde Chicken Casserole Recipe freezes beautifully. Wrap the casserole tightly with plastic wrap and then aluminum foil to avoid freezer burn. It will keep well for up to 2 months, ready to warm up whenever you need a comforting meal.
Reheating
To reheat, thaw the casserole overnight in the fridge if frozen. Warm it in the oven at 350°F (175°C) until heated through and bubbly again, around 20 minutes. You can also microwave individual portions for a quick option, just be aware the texture is best when oven-reheated.
FAQs
Can I use rotisserie chicken instead of cooking chicken myself?
Absolutely! Rotisserie chicken is a perfect shortcut for this recipe, saving time while still delivering plenty of flavor and tenderness.
Is there a substitute for sour cream in the casserole?
You can use plain Greek yogurt as a healthier alternative without sacrificing creaminess and tang, which complements the salsa verde beautifully.
Can I make this casserole spicier?
Yes! Add extra chili powder or diced jalapeños into the chicken mixture, or use a spicier salsa verde variety to turn up the heat to your liking.
What if I don’t have corn tortillas—can I use flour tortillas?
Flour tortillas work in a pinch, but corn tortillas add a uniquely authentic texture and flavor that really makes this dish shine.
How can I make this dish vegetarian?
Replace the shredded chicken with cooked black beans or a sauteed vegetable mix like zucchini and corn, and it will still be deliciously satisfying.
Final Thoughts
There’s a reason why this Salsa Verde Chicken Casserole Recipe has such a beloved place on dinner tables everywhere. It’s a dish that feels both homey and festive, simple yet layered with exciting tastes and textures. Give it a try and I promise you’ll find yourself excited to make it again and again—bringing a little more joy and comfort to your meals.
Print
Salsa Verde Chicken Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Description
This Salsa Verde Chicken Casserole is a flavorful, creamy, and cheesy dish that combines tender shredded chicken with tangy salsa verde, Mexican spices, and layers of corn tortillas. Baked to perfection with Monterey Jack cheese and topped with fresh cilantro, cotija cheese, jalapeños, and red onion, it’s a comforting and delicious meal perfect for weeknight dinners or casual gatherings.
Ingredients
Base Ingredients
- 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
- 32 ounces salsa verde (2 jars)
- ¾ cup sour cream or plain Greek yogurt
Casserole Assembly
- 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 oven and sauté aromatics: Preheat your oven to 375°F (190°C). Grease a 9×12 inch casserole dish lightly with oil or non-stick spray. In a skillet over medium heat, warm the olive oil, then add the diced onion and a pinch of kosher salt. Cook until the onion softens and becomes translucent, about 3-4 minutes. Stir in the minced garlic, chili powder, and ground cumin, cooking for another minute until fragrant. Add the shredded chicken to the skillet and mix to combine with the spices, then remove from heat.
- Combine salsa verde and sour cream: In a medium bowl, thoroughly mix together the salsa verde and sour cream or plain Greek yogurt until smooth and evenly combined. This mixture will give the casserole a creamy and tangy base.
- Layer the casserole: Begin by spreading about ¾ cup of the salsa verde mixture evenly on the bottom of the prepared casserole dish. Arrange 8 halves of the corn tortillas on top, followed by half of the chicken and onion mixture. Drizzle with 1 cup of the salsa verde mixture and sprinkle ½ cup of shredded Monterey Jack cheese. Repeat this layering process: tortillas, remaining chicken mixture, 1 cup salsa verde mixture, and another ½ cup cheese. Finish the top layer by arranging the remaining tortilla halves, spreading the rest of the salsa verde mixture (approximately 1 cup), and sprinkling the remaining shredded Monterey Jack cheese evenly over the top.
- Bake the casserole: Place the casserole dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden on top. This ensures all the flavors meld together beautifully and the dish is thoroughly heated.
- Add toppings and serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh cilantro, crumbled cotija cheese, jalapeño slices, and chopped red onion according to your preference. Serve hot for a delicious and comforting meal.
Notes
- You can substitute sour cream with plain Greek yogurt for a lighter option.
- Adjust the amount of jalapeño slices to control the spiciness of the dish.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispness.
- For gluten-free preparation, ensure that the corn tortillas are certified gluten-free.
- Feel free to add black beans or corn to the chicken mixture for added texture and flavor.
