Description
Easy Salsa Verde Chicken Casserole is a creamy, cheesy, flavor-packed baked dish made with shredded chicken, salsa verde, green chiles, tortillas, and melted cheese. Perfect for busy weeknights or family gatherings.
Ingredients
Scale
- 3 cups cooked chicken, shredded
- 2 cups salsa verde
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- 8 small corn tortillas, cut into quarters
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 tablespoon olive oil (for greasing)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix shredded chicken, salsa verde, sour cream, green chiles, cumin, garlic powder, onion powder, salt, and pepper.
- Spread a thin layer of the mixture on the bottom of the dish.
- Layer tortilla quarters evenly over the mixture.
- Spread half of the remaining chicken mixture on top.
- Sprinkle Monterey Jack and cheddar cheese evenly.
- Repeat layers with tortillas, remaining chicken mixture, and finish with cheese.
- Cover loosely with foil and bake 20 minutes.
- Remove foil and bake 10–15 minutes until cheese is bubbly and golden.
- Let rest 5–10 minutes before serving.
Notes
- Substitute Greek yogurt for sour cream for a lighter option.
- Add black beans or corn for extra texture.
- Use hot salsa verde for more heat.
- Freeze assembled casserole up to 2 months before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 2g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg