Description
Salsa Verde Chicken Casserole is a quick and flavorful easy dinner perfect for a family dinner or a simple casserole on busy weeknights. This chicken casserole recipe brings fresh, comforting tastes to your table.
Ingredients
Scale
- 3 cups grated Monterey Jack cheese
- 32 fl oz green salsa (I prefer Herdez Salsa Verde for this recipe)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 12 small corn tortillas
- 3/4 cup sour cream (full-fat for extra creaminess and flavor)
- 2 minced garlic cloves
- 1/2 chopped onion
- 1 small pinch kosher salt
- 1 tbsp chili seasoning
- 3 cups shredded cooked chicken (rotisserie chicken works great for convenience)
- sliced jalapenos (for a little extra kick)
- crumbled cotija cheese
- diced red onion
- chopped fresh cilantro
Instructions
- Set your oven to 375°F and thoroughly grease a 9×12 inch casserole dish, then set it aside.
- Warm olive oil in a skillet over medium heat then add chopped onion and a pinch of salt, cooking until softened. Mix in minced garlic, chili powder, and cumin and cook briefly to release their aromas. Stir in shredded cooked chicken and take the pan off heat.
- In a bowl, combine salsa verde and sour cream until smooth and well blended.
- Pour 3/4 cup of the salsa mixture over the bottom of the casserole dish, arrange 8 halved tortillas on top, then layer half of the chicken, 1 cup salsa mixture, and half of the cheese.
- Repeat layering with another 8 halved tortillas, remaining chicken, 1 cup salsa mixture, and cheese. Finish with a final layer of 8 halved tortillas topped with remaining salsa mixture and cheese.
- Bake the casserole for 15 to 20 minutes until the cheese melts and sauce bubbles. Let it cool a little before serving with optional toppings like cilantro, diced avocado, or jalapenos.
Notes
- For crisp tops, broil 2–3 minutes at the end
- Cook Time: 15-20 minutes
- Method: Baked
Nutrition
- Calories: 400 kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 7g + 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg