This Salsa Verde Chicken Casserole is a tangy, cheesy, and comforting dish that puts a delicious twist on traditional enchiladas. By layering the ingredients lasagna-style, you get all the flavor of your favorite Mexican-inspired meal without the hassle of rolling individual tortillas.
With layers of tender spiced chicken, zesty green salsa, and gooey Monterey Jack cheese, this casserole is a weeknight winner that comes together in just over 30 minutes.
Recipe Details
- Flavor Profile: This dish is bright and tangy thanks to the tomatillo-based salsa verde, balanced by the richness of sour cream and savory spiced chicken.
- Texture: Soft corn tortillas absorb the flavorful sauce, becoming tender and dumpling-like, while the melted cheese creates a gooey, satisfying finish.
- Time: 15 minutes prep/cooktop, 15-20 minutes bake time.
- Difficulty: Easy. It involves a quick sautƩ and simple layering.
What Youāll Need
To make this recipe, you will need a large skillet to season the chicken and a 9×12-inch casserole dish for baking. The sauce is mixed in a large bowl. The ingredients rely on convenient staples like rotisserie chicken and jarred salsa verde, combined with fresh aromatics and pantry spices.
Ingredient Notes
- Salsa Verde ā You will need 32 ounces (two 16-ounce jars). This green salsa is made from tomatillos and provides a tangy, zesty flavor profile distinct from red salsa.
- Shredded Cooked Chicken ā This is a great use for leftover chicken or a store-bought rotisserie chicken.
- Sour Cream ā Mixing sour cream with the salsa creates a creamy, rich sauce. It is best to use it at room temperature so it blends smoothly.
- Corn Tortillas ā Small corn tortillas are traditional for this flavor profile. Cutting them in half makes it easier to create even layers in a rectangular dish.
- Monterey Jack Cheese ā This cheese melts beautifully and has a mild, creamy flavor that complements the spicy salsa.
- Spices ā A blend of chili powder and ground cumin seasons the chicken and onions to ensure every layer is flavorful.
Add-ins and Substitutions
- Beans ā For a heartier casserole, you can mix a can of drained black beans or pinto beans into the chicken mixture.
- Vegetables ā SautĆ©ed bell peppers, zucchini, or corn can be added to the chicken layer for extra nutrition.
- Tortillas ā While corn tortillas offer the best texture and flavor for this dish, you can use flour tortillas, though the texture will be softer and doughier.
How to Make Salsa Verde Chicken Casserole
- Prep: Preheat the oven to 375Ā°F. Grease a 9Ć12-inch casserole dish with nonstick spray or oil and set it aside.
- Season the Chicken: Heat the olive oil in a large skillet set over medium heat. Once heated, add in the diced onion and kosher salt. Cook for a couple of minutes until the onion is softened. Stir in the minced garlic, chili powder, and ground cumin, and cook for another minute until fragrant. Stir in the shredded cooked chicken until well incorporated and the meat is coated in spices. Take the pan off the heat.
- Make the Sauce: In a large bowl, combine the salsa verde and room temperature sour cream. Stir until the sour cream is fully incorporated into the salsa, creating a creamy green sauce.
- First Layer: Spread Ā¾ cup of the salsa verde mixture on the bottom of the prepared casserole dish. Top this sauce layer with 8 tortilla halves (arrange them to cover the bottom). Then, layer on half of the seasoned chicken mixture, followed by 1 cup of the salsa verde sauce, and Ā½ cup of shredded Monterey Jack cheese.
- Second Layer: Repeat the process with another round of 8 tortilla halves, the remaining chicken mixture, 1 cup of salsa verde sauce, and Ā½ cup of cheese.
- Final Layer: Finish the casserole with a final layer of the remaining 8 tortilla halves. Pour the remaining salsa verde sauce over the top, spreading it to the edges, and sprinkle with the remaining cheese.
- Bake: Bake for 15-20 minutes until the cheese has melted and the sauce is bubbling around the edges.
- Serve: Remove from the oven. Add on optional toppings like chopped fresh cilantro, crumbled cotija cheese, jalapeno slices, and chopped red onion, then serve hot.
Pro Tip: Cutting the round tortillas in half creates straight edges that make it much easier to fit them into a rectangular casserole dish without excessive overlapping or gaps.
Recipe Tips
- Room Temperature Sour Cream: Cold sour cream can sometimes curdle or clump when mixed with salsa or added to a hot dish. Letting it sit on the counter for a few minutes while you prep ensures a smooth sauce.
- Grate Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting fully. Grating a block of Monterey Jack will give you the best gooey cheese pull.
- Don’t Overbake: Since the chicken is already cooked, you are simply heating the dish through and melting the cheese. Baking too long can dry out the tortillas.
FAQs
- Can I make this ahead of time? Yes, you can assemble the casserole earlier in the day and keep it covered in the fridge. You may need to add 5-10 minutes to the baking time if it goes into the oven cold.
- Can I freeze this? This casserole freezes well. Assemble it in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
- Is this spicy? Salsa verde can vary in heat level. If you are sensitive to spice, look for a “mild” jarred salsa. The sour cream and cheese also help cool down the heat.
Serving Suggestions
- Rice: Serve alongside Mexican rice or cilantro lime rice to soak up the extra sauce.
- Beans: Refried beans or black beans make a great side dish.
- Toppings: Don’t skimp on the fresh toppings! Avocado slices, extra sour cream, and fresh lime wedges add brightness to the rich casserole.
Make This Recipe in Advance
- Assembly: You can prepare the chicken mixture and the sauce a day ahead. Store them separately in the fridge and assemble right before baking to prevent the tortillas from getting too soggy.
- Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warm.
Salsa Verde Chicken Casserole
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
This Salsa Verde Chicken Casserole is a tangy, cheesy, and comforting dish that puts a delicious twist on traditional enchiladas. By layering the ingredients lasagna-style, you get all the flavor of your favorite Mexican-inspired meal without the hassle of rolling individual tortillas. With layers of tender spiced chicken, zesty green salsa, and gooey Monterey Jack cheese, this weeknight winner comes together in just over 30 minutes.
Ingredients
For the Chicken Filling
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 pinch kosher salt
- 3 cups shredded cooked chicken (rotisserie works great)
For the Sauce & Assembly
- 32 ounces salsa verde (two 16-ounce jars)
- 3/4 cup sour cream, room temperature
- 12 small corn tortillas, cut in half
- 3 cups shredded Monterey Jack cheese
- Cooking spray
Optional Toppings
- Chopped fresh cilantro
- Crumbled Cotija cheese
- JalapeƱo slices
- Chopped red onion
Instructions
Prep
Preheat your oven to 375Ā°F (190Ā°C). Lightly grease a 9Ć12-inch casserole dish with nonstick spray or oil.
Season the Chicken
Heat the olive oil in a large skillet over medium heat. Add the diced onion and a pinch of salt; cook for 2-3 minutes until softened. Stir in the garlic, chili powder, and cumin, cooking for another minute until fragrant. Add the shredded chicken and toss until the meat is heated through and evenly coated in the spices. Remove from heat.
Make the Sauce
In a large bowl, whisk together the salsa verde and the room temperature sour cream until smooth and creamy.
Layer 1
Spread about 3/4 cup of the salsa verde sauce onto the bottom of the prepared baking dish. Arrange 8 tortilla halves over the sauce to cover the bottom. Top with half of the seasoned chicken mixture, 1 cup of the sauce, and 1/2 cup of the shredded cheese.
Layer 2
Repeat the process: arrange another 8 tortilla halves, followed by the remaining chicken mixture, another 1 cup of sauce, and another 1/2 cup of cheese.
Layer 3 (Top)
Place the final 8 tortilla halves on top. Pour the remaining salsa verde sauce over everything, spreading it to the edges to ensure the tortillas are covered. Sprinkle with the remaining cheese.
Bake
Bake for 15 to 20 minutes, or until the cheese is fully melted and the sauce is bubbling around the edges.
Serve
Remove from the oven and garnish with fresh cilantro, Cotija cheese, or jalapeƱos if desired. Serve hot.
Notes
Tortilla Hack: Cutting the round tortillas in half creates straight edges. This makes it much easier to fit them into a rectangular casserole dish in even layers without creating massive gaps or bulky overlaps.
Sour Cream Temp: Ensure your sour cream is at room temperature before mixing it with the salsa. Cold dairy can shock and curdle when mixed with acidic salsa or put into a hot oven, resulting in a grainy sauce.
Make It Hearty: To bulk up the meal, you can stir a can of drained black beans or corn directly into the chicken mixture during the skillet step.
Gluten-Free: As long as you use 100% corn tortillas and check your spice blends, this recipe is naturally gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 5g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 85mg
Keywords: salsa verde chicken casserole, green enchilada casserole, chicken tortilla casserole, rotisserie chicken recipes, mexican lasagna, easy weeknight dinner, gluten free casserole
