Salsa Verde Chicken Casserole
Layered casserole of shredded chicken, salsa verde, sour cream, and corn tortillas, topped with Monterey Jack and fresh garnishes.
Equipment
- 9×12-inch Casserole Dish
Ingredients
Ingredients
- 1 tablespoonolive oil
- 1/2 mediumonion diced
- 1 pinchkosher salt
- 2 clovesgarlic minced
- 1 tablespoonchili powder
- 1 teaspoonground cumin
- 3 cupsshredded cooked chicken *
- 32 ouncessalsa verde 2 (16-ounce jars**)
- 3/4 cupsour cream room temperature***
- 12 smallcorn tortillas cut in half
- 3 cupsshredded Monterey Jack cheese
- chopped fresh cilantro
- crumbled cotija cheese
- jalapeno slices
- chopped red onion
Instructions
Instructions
- Preheat the oven to 375°F. Grease a 9×12-inch casserole dish and set it aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Once hot, add the diced ½ medium onion and 1 pinch kosher salt; cook until the onion is softened, about 2 minutes.
- Stir in 2 cloves minced garlic, 1 tablespoon chili powder, and 1 teaspoon ground cumin; cook for about 1 minute more. Stir in 3 cups shredded cooked chicken until well combined, then remove the skillet from the heat.
- In a large bowl, combine 32 ounces salsa verde and ¾ cup sour cream; stir until the sour cream is fully incorporated. This is your salsa verde mixture.
- Spread ¾ cup of the salsa verde mixture evenly over the bottom of the prepared casserole dish.
- Arrange 8 tortilla halves in a single layer over the sauce. Spread half of the chicken mixture evenly over the tortillas, spoon 1 cup of the salsa verde mixture over the chicken, and sprinkle ½ cup shredded Monterey Jack cheese on top.
- Repeat the layer: arrange another 8 tortilla halves, spread the remaining chicken mixture over them, spoon another 1 cup salsa verde mixture, and sprinkle another ½ cup cheese.
- Finish with the last 8 tortilla halves, spread the remaining salsa verde mixture evenly over them, and top with the remaining shredded Monterey Jack cheese.
- Bake for 15–20 minutes, until the cheese has melted and the sauce is bubbling.
- Remove from the oven, top with chopped fresh cilantro, crumbled cotija cheese, jalapeno slices, and chopped red onion as desired, and serve.
Notes
Grease your baking dish before adding the casserole ingredients so that it is easy to remove and serve.
I like to gently warm the salsa verde in the microwave for 15-30 seconds before mixing the sauce so that it doesn’t seize. It also helps remove some excess moisture so the casserole doesn’t turn watery.
Lightly toast or pan-fry your tortillas before layering. This helps them hold up better under the sauce and stay slightly chewy instead of mushy.
Press each layer down lightly with a spatula before adding the next one. This keeps the casserole compact and ensures even melting and baking.
A layer of black beans, roasted corn, or diced green chiles can bulk it up and make it heartier.
Bake the casserole in a fully pre-heated oven so that it cooks through evenly.
Let the casserole sit for 5-10 minutes after baking. It helps the layers set and makes cleaner slices (like lasagna).
Nutritional information does not include optional toppings.
I like to gently warm the salsa verde in the microwave for 15-30 seconds before mixing the sauce so that it doesn’t seize. It also helps remove some excess moisture so the casserole doesn’t turn watery.
Lightly toast or pan-fry your tortillas before layering. This helps them hold up better under the sauce and stay slightly chewy instead of mushy.
Press each layer down lightly with a spatula before adding the next one. This keeps the casserole compact and ensures even melting and baking.
A layer of black beans, roasted corn, or diced green chiles can bulk it up and make it heartier.
Bake the casserole in a fully pre-heated oven so that it cooks through evenly.
Let the casserole sit for 5-10 minutes after baking. It helps the layers set and makes cleaner slices (like lasagna).
Nutritional information does not include optional toppings.