Description
A flavorful and comforting Salsa Verde Chicken Casserole combining tender shredded chicken cooked with aromatic spices, layered with corn tortillas, salsa verde, sour cream, and melted Monterey Jack cheese. Garnished with fresh cilantro, cotija cheese, jalapeno slices, and red onion for a vibrant Mexican-inspired baked dish perfect for family dinners.
Ingredients
Chicken Mixture
- 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
Salsa Verde Mixture
- 32 ounces salsa verde (2 (16-ounce) jars)
- ¾ cup sour cream, room temperature
Assembly
- 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
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×12-inch casserole dish to prevent sticking and set it aside.
- Cook Onion and Spices: Heat the olive oil in a large skillet over medium heat. Add the diced onion and a pinch of kosher salt, cooking until the onion softens, about 2-3 minutes. Stir in the minced garlic, chili powder, and ground cumin and cook for an additional minute to release their flavors.
- Add Chicken: Stir in the shredded cooked chicken until it’s well incorporated with the seasoned onion mixture. Remove the skillet from heat.
- Make Salsa Verde Mixture: In a large bowl, combine the salsa verde and room temperature sour cream. Stir until the sour cream is fully incorporated, creating a creamy sauce.
- Assemble the Casserole – First Layer: Spread ¾ cup of the salsa verde mixture evenly on the bottom of the prepared casserole dish. Arrange 8 tortilla halves over the sauce layer.
- Add Second Layer: Spread half of the chicken mixture over the tortillas. Spoon 1 cup of salsa verde mixture on top, followed by ½ cup of shredded Monterey Jack cheese.
- Assemble Third Layer: Repeat with another 8 tortilla halves, the remaining chicken mixture, another 1 cup of salsa verde sauce, and ½ cup of cheese.
- Final Layer and Cheese: Finish with the remaining 8 tortilla halves, spread the remaining salsa verde mixture evenly over the top, and sprinkle with the last 1 cup of shredded Monterey Jack cheese.
- Bake: Place the casserole in the preheated oven and bake for 15-20 minutes until the cheese melts fully, bubbles, and begins to turn golden around the edges.
- Add Toppings and Serve: Remove from oven and garnish with chopped fresh cilantro, crumbled cotija cheese, jalapeno slices, and chopped red onion as desired. Serve hot and enjoy!
Notes
- Use cooked chicken breast or rotisserie chicken shredded for convenience.
- Room temperature sour cream helps it blend smoothly into the salsa verde.
- If you prefer a spicier casserole, add extra jalapeno slices or a dash of hot sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a gluten-free version, verify the corn tortillas are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
