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Salsa Verde Chicken Casserole: A Savory Weeknight Delight
Youssef Hb

Salsa Verde Chicken Casserole

A comforting, savory weeknight dinner that combines tender shredded chicken with a zesty tomatillo-based salsa verde and creamy Monterey Jack cheese. This one-pot wonder uses layers of corn tortillas for structural integrity and richness, offering a restaurant-quality Mexican-inspired meal that is both indulgent and incredibly easy to assemble for busy families.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: DINNER
Cuisine: Mexican-Inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 medium onion, diced finely
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 3 cups cooked chicken, shredded
  • 32 ounces salsa verde
  • 3/4 cup sour cream
  • 12 small corn tortillas, cut in half
  • 3 cups Monterey Jack cheese, shredded

Method
 

  1. Preheat your oven to 375°F and grease a 9x12-inch casserole dish.
  2. Heat olive oil in a large skillet over medium heat and sauté onions until soft.
  3. Add garlic, chili powder, and cumin to the skillet; cook for one minute.
  4. Stir in the shredded chicken until well coated with the spice mixture, then remove from heat.
  5. In a large bowl, whisk together the salsa verde and sour cream until smooth.
  6. Spread a small amount of the salsa mixture on the bottom of the casserole dish.
  7. Arrange a layer of tortilla halves, followed by a portion of the chicken mixture, salsa mixture, and cheese.
  8. Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.
  9. Bake for 20 minutes until the casserole is bubbling and the cheese is melted and lightly golden.

Notes

Ensure sour cream is at room temperature before mixing with the salsa to prevent curdling. You can swap Monterey Jack for Pepper Jack if you prefer more spice.