Salsa Verde Chicken Casserole Recipe
I’m excited to share this Salsa Verde Chicken Casserole recipe with you because it’s one of those dishes that feels like a warm hug on a plate. It’s zesty, comforting, and ridiculously easy to pull together, making it a fantastic option for busy weeknights or casual family dinners. The blend of tangy salsa verde and tender chicken wrapped up with melty cheese is simply irresistible, and I promise it’ll become a staple in your meal rotation.
What I love most about this Salsa Verde Chicken Casserole recipe is how versatile it is—you can customize it with your favorite toppings or add-ins, and it still shines. Plus, it’s a fantastic way to use up leftover chicken or rotisserie chicken from the store, turning simple ingredients into something truly flavorful and satisfying.
Ingredients You’ll Need
Each ingredient in this Salsa Verde Chicken Casserole recipe plays a key role in building layers of vibrant flavor and creamy richness. I always recommend using fresh ingredients when possible, especially for the salsa and cheese, to get the best results.
- Olive oil: Perfect for sautéing onions and garlic—adds a subtle fruity base.
- Onion: I use half a medium onion, diced finely for that mild sweetness that balances the salsa verde.
- Kosher salt: A pinch to enhance and round out all the flavors.
- Garlic: Minced fresh garlic gives the casserole a punch of savory aroma.
- Chili powder: Adds warmth and a smoky edge; don’t skip it.
- Ground cumin: Earthy and fragrant, it pairs beautifully with green chili flavors.
- Shredded cooked chicken: Grab rotisserie chicken or poach your own; shredded works best for even layering.
- Salsa verde: Two jars (32 ounces) are the star here, bringing tangy tomatillo goodness—choose a brand with fresh flavor and moderate heat.
- Sour cream: Room temperature so it integrates smoothly into the casserole with creamy richness.
- Corn tortillas: Small ones, cut in half and layered, soak up all those fantastic juices while keeping texture.
- Monterey Jack cheese: Shredded—melts beautifully and adds a mild, gooey finish.
- Optional toppings (cilantro, cotija cheese, jalapeno slices, red onion): These toppings amp up freshness, tang, and a little heat. I love adding them last minute just before serving.
Variations
This recipe lends itself beautifully to personalization, so don’t hesitate to make it your own! Over time, I’ve swapped in different proteins and cheeses, or spiced it up depending on what my mood calls for, and it always turns out great.
- Use shredded turkey instead of chicken: I tried this after Thanksgiving with leftover turkey and it was just as delicious—same cozy flavors, just a twist on the protein.
- Dairy-free version: Swap sour cream for a plant-based alternative and use dairy-free cheese to make it friendly for dairy-sensitive folks.
- Spicy kick: Add chopped jalapenos into the casserole mix itself for more heat, which I often do when I want a little punch.
- Extra veggies: Stir in roasted corn or diced bell peppers for a brighter texture and color.
- Cheese swap: Pepper Jack cheese adds a bit more zing if you’re a fan of spicy cheese.
How to Make Salsa Verde Chicken Casserole Recipe
Step 1: Sauté the aromatics
Start by heating the olive oil in a skillet over medium heat. Toss in the diced onion with a pinch of kosher salt—this helps draw out moisture and sweetness. Cook for about 5 minutes until it softens and becomes translucent. Add the minced garlic, chili powder, and ground cumin, stirring constantly for another minute until fragrant. This little step infuses the base with amazing layers of flavor, so don’t rush it!
Step 2: Combine chicken & salsa verde
Next, add your shredded cooked chicken to the skillet along with both jars of salsa verde. Stir everything together, letting the chicken soak up that tangy, zesty sauce. Let the mixture simmer for 5 minutes so the flavors meld—you’ll already start smelling why this casserole is so special. Then, remove from heat and stir in the room temperature sour cream until creamy and well combined.
Step 3: Layer the casserole
In a greased casserole dish, arrange half the halved corn tortillas in an even layer. Pour half of the chicken and salsa verde mixture over the tortillas, then sprinkle evenly with 1.5 cups shredded Monterey Jack cheese. Repeat with the remaining tortillas, then top with the remaining filling and cheese. This layering provides a perfect balance of tortillas, cheesy goodness, and saucy chicken in every bite.
Step 4: Bake it to perfection
Preheat your oven to 350°F (175°C). Cover the casserole with foil and bake for 25 minutes. Then, remove the foil and bake for another 10 minutes or until the cheese is bubbly and golden. Keep an eye on it in those last minutes to avoid burning, but a little crisp on top adds a lovely texture contrast. Once baked, let it sit for 5 minutes before serving to help it set.
How to Serve Salsa Verde Chicken Casserole Recipe
Garnishes
I’m a big fan of topping this casserole with freshly chopped cilantro and crumbled cotija cheese—it adds a burst of herbal brightness and a salty contrast to the creamy casserole. A few jalapeno slices and chopped red onion bring a pop of color and a subtle kick, which I usually add right before serving so they stay fresh and crisp.
Side Dishes
You can serve this casserole alongside a simple green salad or Mexican-style rice to round out the meal. I often whip up some black beans or a quick avocado salad, which pairs nicely with the bold salsa verde flavor without overwhelming anything.
Creative Ways to Present
For dinner parties, I like presenting the casserole in individual ramekins topped with delicate cilantro sprigs and a dollop of sour cream. It feels special and allows guests to customize their own portion with jalapenos or extra cheese. Another fun idea is to serve it family-style with bowls of toppings so everyone can build their perfect bite.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. When you reheat, the flavors deepen and the casserole tastes even better the next day. Just make sure to cover it tightly to keep the tortillas from drying out.
Freezing
This casserole freezes well, which is a lifesaver when you want to prep ahead. I portion it into freezer-safe containers or wrap the whole casserole tightly with foil and plastic wrap before freezing. When you’re ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in a 350°F oven covered with foil to keep it moist, for about 20 minutes or until warmed through. You can also microwave single portions but I prefer the oven method to maintain that lovely texture and cheesy melt.
FAQs
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Can I make Salsa Verde Chicken Casserole Recipe vegetarian?
Definitely! Substitute the shredded chicken with cooked beans like black beans or pinto beans, or even roasted vegetables such as zucchini and bell peppers. The salsa verde and cheese provide plenty of flavor, so you won’t miss the meat.
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What can I use if I don’t have salsa verde?
If you can’t find salsa verde, tomatillo salsa from the fresh section of your grocery store works well too. Alternatively, you can blend canned tomatillos with green chilies, onion, garlic, and lime juice to make a quick homemade version.
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Is this casserole spicy?
It has a mild to medium heat depending on the salsa verde you use. If you prefer less heat, look for mild salsa verde or reduce the chili powder in the recipe. Add jalapeno slices as a topping if you want to control the spice level personally.
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Can I use flour tortillas instead of corn tortillas?
Yes, but corn tortillas provide the authentic texture and flavor that pairs best with the salsa verde sauce. Flour tortillas tend to be softer and can make the casserole a bit denser, but they’re fine in a pinch.
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How do I shred cooked chicken quickly?
The easiest way is to use two forks to pull the cooked chicken apart. Alternatively, if you have a stand mixer, just toss in the cooked pieces and mix on low speed for 30 seconds—it creates perfect shreds with minimal effort!
Final Thoughts
This Salsa Verde Chicken Casserole recipe holds a special place in my heart because it’s both simple and bursting with flavor—perfect for busy days or when you want comforting food without fuss. I hope you enjoy making and sharing it as much as I do, whether it becomes your weeknight go-to or your next dinner party hit. Give it a try—you might just find your new favorite way to enjoy chicken with a splash of salsa verde magic.
Print
Salsa Verde Chicken Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Salsa Verde Chicken Casserole is a flavorful and comforting dish combining tender shredded chicken, tangy salsa verde, and creamy sour cream all baked together with layers of corn tortillas and melted Monterey Jack cheese. Finished with optional fresh toppings like cilantro and cotija cheese, this easy-to-make casserole brings vibrant Mexican-inspired flavors to your table, perfect for a cozy weeknight dinner or family gathering.
Ingredients
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 (rotisserie or poached)
- 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 Aromatics: Heat olive oil in a skillet over medium heat. Add diced onion and a pinch of kosher salt, cooking until the onion is softened and translucent, about 3-4 minutes. Stir in minced garlic, chili powder, and ground cumin, cooking for another minute until fragrant.
- Add the Chicken and Salsa Verde: Stir in the shredded cooked chicken and pour in the salsa verde. Mix well to combine and let it simmer for 5 minutes to allow flavors to meld and the mixture to slightly thicken.
- Mix in Sour Cream: Remove the skillet from heat and gently fold in the sour cream until fully incorporated into the chicken mixture, giving it a creamy texture.
- Assemble the Casserole: Preheat your oven to 375°F (190°C). In a baking dish, layer half of the tortilla halves, overlapping slightly to cover the bottom. Spread half of the chicken salsa verde mixture over the tortillas, then sprinkle with half of the shredded Monterey Jack cheese. Repeat layering with remaining tortillas, chicken mixture, and cheese.
- Bake the Casserole: Place the assembled casserole in the oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and starting to brown on top.
- Serve with Optional Toppings: Remove from oven and let it cool for 5 minutes. Serve topped with optional chopped cilantro, crumbled cotija cheese, jalapeno slices, and chopped red onion to taste.
Notes
- Use rotisserie chicken or leftover cooked chicken for convenience.
- Allow sour cream to come to room temperature before mixing to prevent curdling.
- If you prefer a spicier casserole, add additional jalapeno slices or a pinch of cayenne pepper to the chicken mixture.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For a gluten-free dish, confirm that the tortillas are certified gluten-free.
Keywords: Salsa Verde Chicken Casserole, Mexican casserole, baked chicken dish, easy dinner recipe, shredded chicken, salsa verde recipe
