Description
This Salsa Verde Chicken Casserole is a flavorful, comforting dish perfect for a weeknight dinner. It features tender shredded chicken cooked with spices and onions, layered with corn tortillas, a creamy salsa verde sauce, and melted Monterey Jack cheese. Finished with fresh toppings like cilantro, cotija cheese, jalapeño slices, and red onion, this bake brings vibrant Mexican-inspired flavors to your table in under 40 minutes.
Ingredients
Scale
Chicken Mixture
- 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
Assembly
- 12 small corn tortillas, cut in half
- 3 cups shredded Monterey Jack cheese
Toppings (Optional)
- Chopped fresh cilantro
- Crumbled cotija cheese
- Jalapeño slices
- Chopped red onion
Instructions
- Preheat and Sauté: Preheat your oven to 375°F (190°C) and grease a 9×12 inch casserole dish. Heat olive oil in a skillet over medium heat. Add the diced onion and a pinch of kosher salt, cooking until the onion softens. Stir in minced garlic, chili powder, and cumin, then add the cooked shredded chicken. Mix well and remove from heat.
- Combine Sauce: In a separate bowl, blend the salsa verde with sour cream or plain Greek yogurt until smoothly combined. This creamy sauce adds a tangy, spicy flavor to the casserole layers.
- Layer Casserole: Start by spreading ¾ cup of the salsa verde mixture evenly in the bottom of the prepared casserole dish. Place 8 tortilla halves over the sauce, followed by half of the chicken mixture, 1 cup of salsa verde sauce, and ½ cup of shredded Monterey Jack cheese. Repeat this layering once more, starting with tortillas, then chicken mixture, salsa verde, and cheese. Finish with a final layer of tortillas, remaining salsa verde sauce, and the rest of the cheese.
- Bake: Place the casserole in the preheated oven and bake for 15-20 minutes, until the cheese is fully melted and bubbly on top.
- Serve: Remove from the oven and add your choice of toppings such as chopped fresh cilantro, crumbled cotija cheese, jalapeño slices, and chopped red onion. Serve the casserole hot and enjoy!
Notes
- You can substitute plain Greek yogurt for sour cream for a healthier twist.
- Use rotisserie chicken to save time on cooking and shredding chicken.
- Adjust the number of jalapeño slices depending on how spicy you like the dish.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make it gluten-free, ensure the corn tortillas are certified gluten-free.
