Salsa Verde Chicken Casserole Recipe
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
8 people
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Calories
450 kcal
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Course
Main Course
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Cuisine
Mexican
Salsa Verde Chicken Casserole Recipe
Description
The Salsa Verde Chicken Casserole Recipe involves sautéing diced onion with garlic, chili powder, and cumin to build an aromatic base, then mixing in shredded cooked chicken. Separately, salsa verde is combined with sour cream to form a creamy sauce with tang and mild spice. This mixture is layered in a casserole dish with halved corn tortillas and shredded Monterey jack cheese in three layers, creating a structured yet tender bake.
Baking at 375°F melts the cheese and thickens the sauce, giving the casserole a cohesive texture that is moist without being soggy. The tortillas soften as they soak up the salsa verde and chicken broth juices, while the cheese adds a mild, slightly creamy richness. Optional toppings like cilantro, cotija cheese, jalapeño slices, or red onion can add freshness, saltiness, and heat upon serving.
This dish serves well for a casual dinner or meal prep, storing in the refrigerator for a few days or freezing up to three months. Using a fully preheated oven helps ensure even cooking, and greasing the baking dish aids clean serving. The recipe is adaptable for different chicken cuts and amounts of spice by adjusting salsa and seasoning quantities.
Ingredients
For the Casserole
- 1 tablespoon olive oil
- ½ onion diced
- 1 pinch kosher salt
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon cumin ground
- 3 cups chicken cooked shredded
- 32 ounces salsa verde 2 (16-ounce) jars
- ¾ cup sour cream or plain Greek yogurt
- 12 small corn tortillas cut in half
- 3 cups Monterey jack cheese freshly shredded
Optional Toppings
- cilantro chopped, fresh
- cotija cheese crumbled
- jalapeño slices
- onion red, chopped
Instructions
- Preheat the oven to 375°F. Grease a 9x12-inch casserole dish and set aside.
- Heat the olive oil in a large skillet set over medium heat. Once heated, add in the onion and salt and cook for a couple of minutes, until softened. Stir in the garlic, chili powder, and cumin, and cook for another minute. Stir in the chicken until well incorporated and take the pan off the heat.
- In a large bowl, combine the salsa verde and sour cream. Stir until the sour cream is fully incorporated.
- Layer ¾ cup of the salsa verde mixture on the bottom of the prepared casserole dish. Top with 8 tortilla halves. Then, layer on half of the chicken mixture, 1 cup of salsa verde, and ½ cup cheese.
- Repeat with another round of 8 tortilla halves, the remaining chicken, 1 cup salsa verde, and ½ cup cheese. Finish with a final layer of 8 tortilla halves, the remaining salsa verde, and the remaining cheese.
- Bake for 15-20 minutes until the cheese has melted and the sauce is bubbling. Add on optional toppings and serve.
Notes
- Store the casserole in an airtight container refrigerated up to three days or freeze for up to three months.
- Grease the baking dish well to aid removal and serving after baking.
- Use shredded chicken breast, thighs, or a combination depending on preference.
- Bake in a fully preheated oven for even cooking throughout.
- Note that nutritional information does not include optional toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 27g | 9% |
| Protein | 27g | 54% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 90mg | 30% |
| Sodium | 1155mg | 48% |
| Potassium | 521mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1491IU | 30% |
| Vitamin C | 5mg | 6% |
| Calcium | 384mg | 38% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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