Description
A quick and creamy Salsa Verde Chicken Casserole that’s a family-friendly comfort dish, perfect for busy weeknights. This 30-minute recipe features tender chicken, zesty salsa verde, and melted Monterey Jack cheese.
Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 teaspoon Chili Powder
- 1 teaspoon Ground Cumin
- 3 cups Cooked Shredded Chicken
- 1 cup Salsa Verde
- 1 cup Sour Cream
- 12 Corn Tortillas, halved
- 1 cup Monterey Jack Cheese, shredded
- Chopped Fresh Cilantro (optional)
- Crumbled Cotija Cheese (optional)
- Jalapeno Slices (optional)
- Chopped Red Onion (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×12-inch casserole dish.
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
- Stir in minced garlic, chili powder, and ground cumin. Cook for an additional minute until fragrant.
- Add shredded chicken to the skillet. Stir to combine with the onion and spices and heat through for 2-3 minutes.
- In a separate bowl, combine salsa verde and sour cream until smooth.
- Layer one-third of the salsa verde mixture in the bottom of the prepared casserole dish.
- Place half of the corn tortilla halves on top of the salsa verde mixture.
- Add half of the chicken mixture over the tortillas.
- Sprinkle one cup of Monterey Jack cheese over the chicken mixture.
- Repeat the layers: another third of the salsa verde mixture, the remaining tortilla halves, the remaining chicken mixture, and the remaining Monterey Jack cheese.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let the casserole cool for a few minutes before serving.
- Top with optional chopped cilantro, crumbled Cotija cheese, jalapeno slices, or chopped red onion as desired.
Notes
- For a healthier alternative to sour cream, use plain Greek yogurt.
- Rotisserie chicken is a convenient option for the shredded chicken.
- Flour tortillas can be used instead of corn tortillas for a different texture.
- If you prefer a spicier casserole, add diced jalapeños to the chicken mixture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This casserole can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg