Description
This Salsa Verde Chicken Casserole is a delicious and hearty Mexican-inspired dish that layers tender shredded chicken with tangy salsa verde, creamy sour cream, corn tortillas, and melted Monterey Jack cheese. Perfect for a comforting weeknight dinner, it is topped with fresh cilantro, cotija cheese, jalapeño slices, and red onion for added flavor and texture.
Ingredients
Scale
Chicken Mixture
- 1 tablespoon olive oil
- ½ onion, diced
- 1 pinch kosher salt
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 3 cups cooked, shredded chicken
Sauce
- 32 ounces salsa verde (2 jars)
- ¾ cup sour cream or plain Greek yogurt
Casserole Assembly
- 12 small corn tortillas, cut in half
- 3 cups shredded Monterey Jack cheese
Toppings
- Chopped fresh cilantro
- Crumbled cotija cheese
- Jalapeño slices
- Chopped red onion
Instructions
- Preheat and Sauté: Preheat the oven to 375°F (190°C). Grease a 9×12 inch casserole dish. In a skillet, heat 1 tablespoon olive oil over medium heat. Add the diced onion and a pinch of kosher salt, sautéing until the onion softens, about 3-4 minutes. Stir in minced garlic, chili powder, and ground cumin until fragrant, then add the cooked shredded chicken and mix well. Remove from heat.
- Combine Sauce: In a bowl, thoroughly combine the salsa verde and sour cream or plain Greek yogurt to create a creamy sauce base.
- Layer Casserole: Spread ¾ cup of the salsa verde mixture evenly in the bottom of the prepared casserole dish. Top with half of the tortilla halves arranged evenly. Add half of the chicken mixture over the tortillas, then pour 1 cup of salsa verde mixture on top. Sprinkle ½ cup of shredded Monterey Jack cheese over this layer. Repeat the layering process: tortillas, remaining chicken mixture, remaining salsa verde mixture, and finish with the remaining cheese.
- Bake: Place the casserole in the preheated oven and bake for 15 to 20 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Serve: Remove the casserole from the oven and let it cool slightly. Garnish with chopped fresh cilantro, crumbled cotija cheese, jalapeño slices, and chopped red onion as desired. Serve hot and enjoy.
Notes
- For a healthier option, use plain Greek yogurt instead of sour cream.
- You can substitute cooked shredded rotisserie chicken for convenience.
- Adjust the amount of chili powder and jalapeños to suit your preferred spice level.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
