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Delicious Salsa Verde Chicken Casserole

Salsa Verde Chicken Casserole

This Salsa Verde Chicken Casserole is a comforting and flavorful dish perfect for busy weeknights when you want something delicious without a lot of fuss. It features a creamy, zesty mixture of shredded chicken and salsa verde, layered with corn tortillas and gooey Monterey Jack cheese. The result is a warm, satisfying, and easy-to-make meal that the whole family will enjoy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • A small pinch of kosher salt
  • 2 minced garlic cloves
  • 1 tablespoon chili seasoning
  • 1 teaspoon ground cumin
  • 3 cups shredded cooked chicken (rotisserie chicken works great!)
  • 32 ounces green salsa (two 16-ounce jars)
  • 3/4 cup sour cream or plain Greek yogurt
  • 12 small corn tortillas, halved
  • 3 cups freshly grated Monterey Jack cheese
  • Chopped fresh cilantro, for garnish
  • Crumbled cotija cheese, for garnish
  • Sliced jalapenos, for garnish
  • Diced red onion, for garnish

Equipment

  • 9x13-inch baking dish
  • large skillet

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and a pinch of salt. Cook until softened and translucent, which usually takes about 5-7 minutes. Add the minced garlic, chili seasoning, and cumin, and cook for another minute until fragrant.
  3. Remove the skillet from the heat. Stir in the shredded chicken, salsa verde, and sour cream until everything is well combined. This creamy, flavorful mixture is the heart of your casserole.
  4. Now it’s time to assemble. Arrange half of the tortilla pieces in a single layer at the bottom of your prepared baking dish.
  5. Spoon half of the chicken mixture evenly over the tortillas. Sprinkle with half of the Monterey Jack cheese.
  6. Repeat the layers: add the remaining tortilla pieces, top with the rest of the chicken mixture, and finish with the remaining cheese.
  7. Bake for 20-25 minutes, or until the casserole is hot, bubbly, and the cheese is completely melted and slightly golden.
  8. Let it rest for a few minutes before serving. Garnish generously with fresh cilantro, cotija cheese, sliced jalapenos, and diced red onion.

Notes

For best results, use a rotisserie chicken as a time-saver and grate your own cheese for a creamier texture, as pre-shredded cheese contains anti-caking agents. Allow the casserole to rest for 5-10 minutes before serving to help it set. You can substitute plain Greek yogurt for sour cream, use low-carb tortillas for a low-carb option, or add black beans or corn to the chicken mixture.