Description
This Salsa Verde Chicken Casserole is a flavorful and comforting dish featuring tender shredded chicken simmered with a zesty salsa verde sauce, layered with corn tortillas and melted Monterey Jack cheese. It’s a quick and easy meal perfect for family dinners, garnished with fresh cilantro, cotija cheese, jalapeños, and red onion to add vibrant color and texture.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- ½ onion, diced
- 1 pinch kosher salt
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 3 cups cooked, shredded chicken
- 32 ounces salsa verde (2 jars)
- ¾ cup sour cream or plain Greek yogurt
- 12 small corn tortillas, cut in half
- 3 cups shredded Monterey Jack cheese
Toppings
- Chopped fresh cilantro
- Crumbled cotija cheese
- Jalapeño slices
- Chopped red onion
Instructions
- Preheat and Sauté: Preheat your oven to 375°F (190°C) and grease a 9×12 inch casserole dish to prevent sticking. Heat olive oil in a skillet over medium heat and add diced onion and a pinch of kosher salt. Cook the onion until it softens, then stir in minced garlic, chili powder, and ground cumin to release their aromas. Add the shredded cooked chicken to the skillet and mix well, then remove it from the heat.
- Combine Sauce: In a separate bowl, mix the salsa verde with sour cream or plain Greek yogurt until smooth to create a creamy, tangy sauce that will bind the casserole layers.
- Layer Casserole: Spread ¾ cup of the salsa verde mixture evenly on the bottom of the prepared casserole dish. Layer 8 halves of the corn tortillas on top, followed by half of the chicken mixture, then 1 cup of salsa verde sauce, and sprinkle with ½ cup of shredded Monterey Jack cheese. Repeat these layers once more, finishing with a top layer of tortillas, the remaining salsa verde sauce, and the remaining cheese.
- Bake: Place the casserole in the preheated oven and bake for 15 to 20 minutes, or until the cheese on top is fully melted, bubbly, and slightly golden.
- Serve: Once baked, remove the casserole from the oven and let it cool slightly. Add your favorite toppings like fresh chopped cilantro, crumbled cotija cheese, jalapeño slices, and chopped red onion before serving hot.
Notes
- You can substitute sour cream with plain Greek yogurt for a healthier option.
- Use store-bought cooked chicken or rotisserie chicken to save time.
- Adjust the level of heat by adding more or fewer jalapeño slices as toppings.
- Warm the corn tortillas before layering for easier assembly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
