Print

Create an Irresistible Salsa Verde Chicken Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and flavorful casserole layered with shredded chicken, green salsa, and cheese, perfect for family meals.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1/4 teaspoon kosher salt
  • 2 cloves garlic, minced
  • 1 tablespoon chili seasoning
  • 1 teaspoon ground cumin
  • 3 cups shredded cooked chicken
  • 32 ounces green salsa
  • 3/4 cup sour cream or plain Greek yogurt
  • 12 small corn tortillas, halved
  • 3 cups freshly grated Monterey Jack cheese
  • Chopped fresh cilantro
  • Crumbled cotija cheese
  • Sliced jalapeños
  • Diced red onion

Instructions

  1. Preheat your oven to 375°F (190°C) to ensure it’s nice and hot.
  2. Grease a 9×12-inch casserole dish to prevent sticking.
  3. Warm the olive oil in a large skillet over medium heat. Add in the chopped onion and kosher salt, cooking until softened, about 5 minutes. Stir in the minced garlic, chili seasoning, and cumin; cook for an additional minute until fragrant.
  4. Add the shredded chicken to the skillet, mix well to coat in the spices, then remove from heat.
  5. Combine the green salsa and sour cream (or Greek yogurt) in a large bowl until smooth.
  6. Spread 3/4 cup of the salsa verde mixture in the bottom of the greased casserole dish. Arrange 8 halves of corn tortillas over the salsa.
  7. Top the tortillas with half of the chicken mixture, drizzle 1 cup of salsa verde over the chicken, and sprinkle with 1/2 cup of Monterey Jack cheese.
  8. Add another layer with the remaining 8 tortilla halves, spread the remaining chicken mixture over, drizzle another cup of salsa verde, and finish with 1/2 cup of cheese.
  9. Layer the final 8 tortilla halves, pour the remaining salsa verde on top, and sprinkle with the leftover Monterey Jack cheese.
  10. Bake in the preheated oven for 15 to 20 minutes until the cheese is melted and bubbly.
  11. Cool for a few minutes before serving. Top with chopped cilantro, crumbled cotija cheese, sliced jalapeños, and diced red onion.

Notes

This casserole can be made ahead and stored in the fridge or frozen for later use. Feel free to customize with extra veggies or different proteins.

Nutrition

Find it online: https://lunarecipez.com/irresistible-salsa-verde-chicken-casserole/

Scroll to Top