Salsa Verde Chicken Casserole Easy Weeknight Dinner
Salsa Verde Chicken Casserole is a quick and delicious easy dinner perfect for weeknight meals or family dinners. This chicken casserole recipe features tender chicken baked in tangy salsa verde for a flavorful salsa verde dinner experience.
- Cook Time: 15-20 minutes
- Total Time: 0 hours
- Method: Baked
Ingredients
Scale
- 3 cups grated Monterey Jack cheese
- 32 fl oz green salsa (I prefer Herdez Salsa Verde for this recipe)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 12 small corn tortillas
- 3/4 cup sour cream (full-fat for extra creaminess and flavor)
- 2 minced garlic cloves
- 1/2 chopped onion
- 1 small pinch kosher salt
- 1 tbsp chili seasoning
- 3 cups shredded cooked chicken (rotisserie chicken works great for convenience)
- sliced jalapenos (for a little extra kick)
- crumbled cotija cheese
- diced red onion
- chopped fresh cilantro
Instructions
- Heat the oven to 375°F and grease a 9×12 inch casserole pan.
- Warm olive oil in a skillet on medium heat, add onion with salt, and soften it. Stir in garlic, chili seasoning, and cumin, cooking to release aroma. Mix the shredded chicken well then remove from heat.
- Combine salsa verde and sour cream in a bowl until smooth.
- Pour 3/4 cup of the salsa mixture in the dish, arrange 8 tortilla halves over it. Layer half the chicken mix, 1 cup salsa crema, and 1/2 cup cheese.
- Repeat layers with the next set of tortilla halves, chicken, salsa cream, and cheese. Cover with last tortilla halves, remaining salsa cream, and cheese.
- Bake for 15-20 minutes until cheese melts and sauce bubbles. Let cool slightly before serving with suggested toppings like cilantro, jalapenos, or avocado.
Notes
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Calories: 480 kcal
- Sugar: 3g
- Sodium: 1020mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 110mg