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Salsa Verde Chicken Casserole

Salsa Verde Chicken Casserole: Comfort in Every Bite

This Salsa Verde Chicken Casserole is a quick and delicious weeknight dinner solution that combines zesty, creamy flavors with comfort food essence.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Chicken
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 cup Green Salsa (Salsa Verde) Select mild, medium, or hot.
  • 8 pieces Corn Tortillas Toast slightly beforehand.
  • 2 cups Shredded Cooked Chicken Rotisserie chicken works well.
  • 1 cup Monterey Jack Cheese Freshly grated for best texture.
  • 1/2 cup Sour Cream Mix with salsa verde for sauce.
  • 1 medium Onion Chopped.
  • 2 cloves Garlic Minced.
  • 1 teaspoon Chili Powder Adjust to taste.
  • 1 teaspoon Cumin Provides earthy flavor.
Optional Toppings
  • 1/4 cup Fresh Cilantro For garnish.
  • 1 medium Sliced Avocado Serves as a creamy addition.
  • 1/2 cup Sour Cream or Greek Yogurt Extra creaminess for serving.

Equipment

  • Skillet
  • Casserole dish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a 9x12 inch casserole dish.
  2. In a large skillet, heat olive oil over medium heat, add chopped onion and pinch of salt. Sauté for 4-5 minutes until translucent.
  3. Stir in minced garlic and cook for 30 seconds, then add chili powder and cumin, mixing well.
  4. Add shredded cooked chicken to the skillet and stir for 2-3 minutes until warm.
  5. In a separate bowl, blend green salsa and sour cream until smooth.
  6. Spread ¾ cup of salsa verde mixture at the bottom of the greased dish and layer with 8 tortilla halves.
  7. Top with half of the chicken mixture, 1 cup salsa verde, and ½ cup Monterey Jack cheese.
  8. Repeat with another set of tortillas, remaining chicken, salsa, and cheese.
  9. Finish with the last tortillas and pour the remaining salsa verde mixture on top, sprinkling the rest of the cheese.
  10. Bake for 15-20 minutes until cheese is melted and bubbly.
  11. Cool for 10-15 minutes before serving.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 1gVitamin A: 450IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

To avoid sogginess, lightly toast the corn tortillas before layering. Always use freshly grated Monterey Jack cheese for the best melting performance.

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