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
Scale
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.
