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Salsa Verde Chicken Casserole

Salsa Verde Chicken Casserole: Comfort Food Made Easy

Salsa Verde Chicken Casserole is a quick and easy dinner that transforms simple ingredients into a comforting family meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Green Salsa (Salsa Verde) Opt for thicker brands to prevent a watery casserole.
  • 1 tablespoon Olive Oil Used for sautéing onions and garlic.
  • 1 medium Onion Chopped, adds a savory base flavor.
  • 2 cloves Garlic Minced, enhances overall flavor.
For the Chicken Mixture
  • 1 teaspoon Chili Powder Adjust heat according to preference.
  • 1 teaspoon Cumin Compliments the chili powder.
  • 3 cups Shredded Cooked Chicken Using rotisserie chicken saves time.
  • 1 cup Sour Cream Creates a creamy sauce.
For the Casserole Structure
  • 8 pieces Corn Tortillas Lightly toasting them prevents sogginess.
  • 2 cups Monterey Jack Cheese Freshly grated for the best texture.

Equipment

  • 9x12-inch casserole dish
  • large skillet
  • Mixing Bowl

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C) and grease a 9×12-inch casserole dish.
  2. In a large skillet, heat olive oil over medium heat, add chopped onion and sauté for about 5 minutes until translucent.
  3. Stir in minced garlic, chili powder, and cumin, cooking for another minute.
  4. Add shredded cooked chicken into the skillet, mixing gently for 2-3 minutes to warm through.
  5. In a separate bowl, combine the salsa verde and sour cream until smooth, saving ¾ cup for layering later.
  6. Spread ¾ cup of the salsa verde-sour cream mixture at the bottom of the greased casserole dish, layer half of the tortilla halves, chicken mixture, and 1 cup of salsa verde, topping with ½ cup cheese.
  7. Repeat layering with remaining tortillas, chicken mixture, salsa verde, finishing with a final layer of tortillas and topping with the reserved salsa verde mixture and remaining cheese.
  8. Bake in the preheated oven for 15-20 minutes until cheese is melted and bubbly.
  9. Allow the casserole to cool for 10-15 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 450mgFiber: 3gSugar: 3gVitamin A: 300IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

For best results, lightly toast corn tortillas and use freshly grated cheese. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

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