This salsa verde chicken casserole transforms simple pantry ingredients into a crowd-pleasing Mexican-inspired dinner that’s ready in just 35 minutes. With layers of tender chicken, tangy salsa verde, and melted cheese, this recipe has become a weeknight staple in my kitchen.
Table of Contents
Ingredients for Salsa Verde Chicken Casserole
I’ve tested this recipe dozens of times with different brands and variations, and I’ve learned exactly what works best. Using rotisserie chicken is my secret weapon for quick weeknight dinners since it saves at least 30 minutes of cooking time. For the salsa verde, I always reach for Herdez brand because it has the perfect balance of tang and heat, though any quality green salsa will work beautifully here.
- 3 cups shredded cooked chicken (rotisserie chicken works great)
- 32 fl oz green salsa (I recommend Herdez Salsa Verde for best flavor)
- 3/4 cup sour cream (full-fat, my preference is to never use low-fat here as it can make the sauce watery)
- 3 cups grated Monterey Jack cheese (freshly grated melts so much better than pre-shredded)
- 12 small corn tortillas (you’ll cut these in half)
- 1 tablespoon olive oil
- 1/2 chopped onion
- 2 minced garlic cloves
- 1 teaspoon ground cumin
- 1 tablespoon chili powder (I usually use a mild blend for family-friendly heat)
- 1 small pinch kosher salt
Optional toppings:
- Chopped fresh cilantro
- Crumbled cotija cheese
- Sliced jalapeños
- Diced red onion
Step-by-Step Instructions
In my experience, the key to perfect casserole texture is not rushing the layering process and making sure your salsa mixture is well-combined before assembly.
Step 1: Preheat your oven to 375°F and generously grease a 9×12-inch casserole dish. I recommend using butter or cooking spray to ensure nothing sticks during baking.
Step 2: Heat olive oil in a large skillet over medium heat. Add the chopped onion with a pinch of salt and cook for 2-3 minutes until softened and translucent. The salt helps draw out moisture and speeds up the softening process.
Step 3: Stir in minced garlic, chili powder, and cumin. Cook for about 60 seconds until you can smell the spices releasing their aroma. Add the shredded chicken and stir everything together until well combined, then remove from heat.
Step 4: In a large bowl, mix the salsa verde and sour cream together until completely smooth and creamy. If your salsa looks particularly watery, drain off a few tablespoons of liquid first. This combination creates the perfect sauce that’s tangy but not too sharp.
Step 5: Spread 3/4 cup of the salsa verde mixture across the bottom of your prepared dish. This base layer prevents sticking and adds extra moisture.
Step 6: Cut each tortilla in half to create 24 halves total. Lay 8 tortilla halves over the salsa verde, overlapping slightly. Add half the chicken mixture, followed by 1 cup of salsa verde sauce, then sprinkle 1/2 cup of cheese evenly over the top.
Step 7: Repeat the layering with another 8 tortilla halves, the remaining chicken, another cup of sauce, and another 1/2 cup of cheese. Pro tip: Press down gently on each layer to help everything stick together.
Step 8: Top with the final 8 tortilla halves, spread the remaining salsa verde sauce over everything, and finish with all remaining cheese (about 2 cups).
Step 9: Bake for 15-20 minutes until the cheese melts and turns golden with light brown spots, and you see the sauce bubbling around the edges. Let it rest for 10 minutes before serving for neater slicing.
Perfect Pairings for Salsa Verde Chicken Casserole
This casserole is hearty and satisfying on its own, but the right sides elevate it into a complete Mexican-inspired feast that balances flavors and textures.
Cilantro-Lime Rice: The bright, zesty flavors of cilantro and lime cut through the richness of the cheesy casserole while adding a fresh element that complements the tangy salsa verde perfectly. Try our cilantro lime steak bowls for inspiration on making the perfect cilantro-lime rice.
Black Beans: Protein-packed black beans and rice with sausage provide nutritional balance and add a creamy texture contrast to the casserole’s layers while making the meal even more filling.
Simple Garden Salad: A crisp salad with tomatoes, cucumbers, and a light vinaigrette brings refreshing crunch and helps balance the warmth and richness of the baked dish.
Mexican Street Corn: Charred corn with cotija cheese, lime, and chili powder adds a smoky, sweet element that pairs wonderfully with the savory casserole. Our street corn chicken rice bowl features similar flavors.
Warm Flour Tortillas: Extra tortillas on the side are perfect for scooping up every last bit of the creamy salsa verde sauce and make the meal feel more interactive and fun.
Storage and Serving Tips
This casserole stores wonderfully, making it perfect for meal prep. Keep leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and deepen overnight, so day-two leftovers often taste even better than the original dinner.
For reheating, I recommend using the microwave for individual portions with just 1-2 minutes covered to warm it through perfectly. If you’re reheating a larger portion, cover with foil and warm in a 350°F oven for about 15 minutes. You can also freeze this casserole for up to 3 months. I suggest adding the cheese topping just before baking if you’re freezing it unbaked.
This recipe works wonderfully for potlucks, meal prep Sundays, or those nights when you need comfort food fast. Top each serving with diced avocado, extra sour cream, or pickled red onions for added flavor. For more Mexican-inspired dinner ideas, check out our chicken enchiladas or queso chicken enchiladas.
FAQs
Can I use flour tortillas instead of corn tortillas?
Yes, flour tortillas work fine though they’ll be softer and may absorb more liquid. If using flour tortillas, consider reducing the salsa mixture by about 1/4 cup to prevent sogginess.
How do I prevent the casserole from becoming watery?
Lightly toast your corn tortillas in a dry skillet before layering, and if your salsa verde looks particularly thin, drain off some excess liquid before mixing it with the sour cream. Letting the casserole rest for 10 minutes after baking also helps it set properly.
Can I make this casserole ahead of time?
Absolutely! Assemble the entire casserole up to 24 hours in advance, cover tightly with foil, and refrigerate. Add 5-10 extra minutes to the baking time if baking straight from the fridge.
Salsa Verde Chicken Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Grease a 9×12-inch casserole dish generously and set aside.
- 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.
- 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.
- In a large bowl, mix together the salsa verde and sour cream until fully combined and smooth.
- Spread 3/4 cup of the salsa verde mixture evenly across the bottom of the greased casserole dish.
- 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.
- 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.
- 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.
- Bake for 15-20 minutes until the cheese melts beautifully and the sauce bubbles around the edges.
- 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.
