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Salsa Verde Chicken Casserole

A quick and flavorful Mexican-inspired casserole with layers of tender chicken, tangy salsa verde, creamy sour cream, and melted cheese between corn tortillas. Ready in 30-40 minutes for an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 portions
Course: Casserole, Dinner, Main Course
Cuisine: American, Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups shredded cooked chicken rotisserie chicken works great
  • 32 fl oz green salsa Herdez Salsa Verde recommended
  • 3/4 cup sour cream full-fat
  • 3 cups grated Monterey Jack cheese divided
  • 12 small corn tortillas
  • 1 tablespoon olive oil
  • 1/2 onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 tablespoon chili seasoning
  • 1 pinch kosher salt
  • 1/4 cup fresh cilantro chopped, for garnish
  • 1/4 cup cotija cheese crumbled, for garnish, optional
  • 2 tablespoons sliced jalapeños for garnish, optional
  • 2 tablespoons diced red onion for garnish, optional

Equipment

  • 9x12-inch casserole dish
  • Large skillet
  • Large bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x12-inch casserole dish generously and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt. Cook for 2-3 minutes until softened.
  3. Stir in minced garlic, chili powder, and cumin. Cook for another minute to release their flavors. Add the shredded chicken and stir until everything is well combined. Remove from heat.
  4. In a large bowl, mix together the salsa verde and sour cream until fully combined and smooth.
  5. Spread 3/4 cup of the salsa verde mixture evenly across the bottom of the greased casserole dish.
  6. Cut tortillas in half. Layer 8 tortilla halves over the salsa verde. Add half of the chicken mixture, followed by 1 cup of the salsa verde sauce, and sprinkle 1 cup of cheese over the top.
  7. Repeat the layering: add another set of 8 tortilla halves, the remaining chicken mixture, another 1 cup of salsa verde sauce, and 1 cup of cheese.
  8. Top with a final layer of 8 tortilla halves, followed by the rest of the salsa verde sauce and the remaining 1 cup of cheese.
  9. Bake for 15-20 minutes until the cheese melts beautifully and the sauce bubbles around the edges.
  10. Remove from oven, let cool for 10-15 minutes, and serve with optional toppings such as chopped cilantro, crumbled cotija cheese, sliced jalapeños, or diced red onion.

Notes

To prevent soggy tortillas, lightly toast corn tortillas in a dry skillet before layering. Use freshly grated Monterey Jack cheese for best melting results. Drain excess liquid from salsa verde before adding. Let the casserole rest for 10-15 minutes after baking for neater serving. Can substitute with flour tortillas, though they may be softer.