Delicious Salsa Verde Chicken Casserole Recipe
This Delicious Salsa Verde Chicken Casserole combines tender shredded chicken with a zesty green salsa, creamy sour cream, and a blend of spices, layered with corn tortillas and Monterey Jack cheese, then baked to perfection. Topped with fresh cilantro, cotija cheese, jalapenos, and red onions, it offers a vibrant, flavorful Mexican-inspired meal perfect for a family dinner or casual gathering.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Ingredients
For the Chicken Mixture
- 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
- 32 ounces green salsa (two jars of 16 ounces each)
- 3/4 cup sour cream or plain Greek yogurt
For the Casserole Assembly
- 12 small corn tortillas, halved
- 3 cups freshly grated Monterey Jack cheese
For the Toppings
- Chopped fresh cilantro
- Crumbled cotija cheese
- Sliced jalapenos
- Diced red onion
Instructions
- Prepare the Chicken Mixture: Heat olive oil in a skillet over medium heat. Add chopped onion and a pinch of kosher salt and sauté until the onion is soft and translucent, about 5 minutes. Stir in minced garlic, chili seasoning, and ground cumin, cooking for another minute until fragrant. Add shredded cooked chicken and green salsa, stirring to combine. Cook until heated through, about 3-5 minutes, then remove from heat and stir in sour cream or Greek yogurt until mixture is creamy.
- Assemble the Casserole: Preheat your oven to 375°F (190°C). In a greased baking dish, spread a thin layer of the salsa chicken mixture. Place halved corn tortillas evenly over the mixture, followed by a generous sprinkle of grated Monterey Jack cheese. Repeat the layering process until all ingredients are used, ending with a layer of cheese on top.
- Bake the Casserole: Place the assembled casserole in the preheated oven and bake for 20-25 minutes or until the cheese is melted, bubbly, and slightly golden on top.
- Add Fresh Toppings: Remove the casserole from the oven and let it cool for a few minutes. Sprinkle chopped fresh cilantro, crumbled cotija cheese, sliced jalapenos, and diced red onion evenly over the top before serving to add freshness and flavor.
Notes
- You can substitute plain Greek yogurt for sour cream to reduce fat and increase protein.
- For a spicier dish, add extra sliced jalapenos or a dash of cayenne pepper to the chicken mixture.
- If canned green salsa isn’t available, you can make your own by blending tomatillos, jalapenos, onion, garlic, and cilantro.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Serve with a side of Mexican rice or a simple green salad to complete the meal.
