Description
This Salsa Verde Chicken Casserole is a comforting and flavorful baked dish featuring shredded chicken simmered in a vibrant salsa verde sauce, layered with corn tortillas and creamy sour cream, then topped with melted Monterey Jack cheese. Garnished with fresh cilantro, cotija cheese, jalapenos, and red onion, it’s a delightful Mexican-inspired dinner that’s easy to prepare and perfect for weeknight meals or family gatherings.
Ingredients
Scale
For the Casserole:
- 1 tablespoon olive oil
- ½ medium onion, diced
- 1 pinch kosher salt
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 3 cups shredded cooked chicken
- 32 ounces salsa verde (2 (16-ounce) jars)
- ¾ cup sour cream (room temperature)
- 12 small corn tortillas, cut in half
- 3 cups shredded Monterey Jack cheese
Optional Toppings:
- Chopped fresh cilantro
- Crumbled cotija cheese
- Jalapeno slices
- Chopped red onion
Instructions
- Prepare the Sauce: Heat the olive oil in a large skillet over medium heat. Add the diced onion and a pinch of kosher salt, sautéing until the onion becomes translucent and soft, about 5 minutes. Add the minced garlic, chili powder, and ground cumin, cooking for an additional minute until fragrant.
- Add Chicken & Salsa Verde: Stir in the shredded cooked chicken and pour in the salsa verde. Mix well and allow the mixture to simmer for 5-7 minutes so the flavors meld together.
- Mix in Sour Cream: Remove the skillet from heat and gently stir in the room-temperature sour cream until fully combined, creating a creamy, flavorful sauce.
- Assemble the Casserole: Preheat your oven to 375°F (190°C). In a greased 9×13 inch baking dish, layer half of the halved corn tortillas on the bottom. Spread half of the chicken and salsa mixture evenly over the tortillas. Sprinkle with half of the shredded Monterey Jack cheese. Repeat the layering process with the remaining tortillas, chicken mixture, and cheese.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Garnish & Serve: Remove from oven and let the casserole rest for a few minutes before serving. Top with optional chopped fresh cilantro, crumbled cotija cheese, jalapeno slices, and chopped red onion as desired. Serve warm and enjoy!
Notes
- Use rotisserie chicken or any leftover cooked chicken for convenience.
- Adjust the spice level by choosing mild or hot salsa verde based on your preference.
- Allowing the sour cream to come to room temperature prevents curdling and ensures a smooth sauce.
- For a gluten-free option, ensure the corn tortillas and salsa verde are certified gluten-free.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.
Keywords: Salsa Verde Chicken Casserole, Mexican casserole, baked chicken casserole, salsa verde recipe, easy dinner recipes, layered casserole