Salsa Verde Chicken Casserole Recipe - Easy Chicken Recipes (2024)

For the Casserole

• ▢ 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 (16-ounce) jars
• ▢ ¾ cup sour cream or plain Greek yogurt
• ▢ 12 small corn tortillas cut in half
• ▢ 3 cups freshly shredded Monterey Jack cheese

Optional Toppings

• ▢ Chopped fresh cilantro
• ▢ Crumbled cotija cheese
• ▢ Jalapeno slices
• ▢ Chopped red onion

• Preheat the oven to 375°F. Grease a 9×12-inch casserole dish and set aside.

• Heat the olive oil in a large skillet set over medium heat. Once heated, add in the onion and salt and cook for a couple of minutes, until softened. Stir in the garlic, chili powder, and cumin, and cook for another minute. Stir in the chicken until well incorporated and take the pan off the heat.

  1 tablespoon olive oil, ½ onion, 1 pinch kosher salt, 2 cloves garlic, 1 tablespoon chili powder, 1 teaspoon ground cumin, 3 cups cooked shredded chicken

• In a large bowl, combine the salsa verde and sour cream. Stir until the sour cream is fully incorporated.

  32 ounces salsa verde, ¾ cup sour cream

• Layer ¾ cup of the salsa verde mixture on the bottom of the prepared casserole dish. Top with 8 tortilla halves. Then, layer on half of the chicken mixture, 1 cup of salsa verde, and ½ cup cheese.

  12 small corn tortillas, 3 cups freshly shredded Monterey Jack cheese

• Repeat with another round of 8 tortilla halves, the remaining chicken, 1 cup salsa verde, and ½ cup cheese. Finish with a final layer of 8 tortilla halves, the remaining salsa verde, and the remaining cheese.

• Bake for 15-20 minutes until the cheese has melted and the sauce is bubbling. Add on optional toppings and serve.

  Chopped fresh cilantro, Crumbled cotija cheese, Jalapeno slices, Chopped red onion

• Grease your baking dish before adding the casserole ingredients so that it is easy to remove and serve.
• You can use shredded chicken breast, thighs or a mixture of both.
• Bake the casserole in a fully pre-heated oven so that it cooks through evenly.
• Nutritional information does not include optional toppings.

Storage:Store salsa verde chicken casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Facts

Salsa Verde Chicken Casserole Recipe

Amount Per Serving

Calories 450Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 12g75%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 90mg30%

Sodium 1155mg50%

Potassium 521mg15%

Carbohydrates 27g9%

Fiber 3g13%

Sugar 9g10%

Protein 27g54%

Vitamin A 1491IU30%

Vitamin C 5mg6%

Calcium 384mg38%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.