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
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 (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