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
- Jalapeño slices
- Chopped red onion
Instructions
Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×12-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 jalapeños 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