Salsa verde chicken casserole is one of those comforting meals that always delivers big flavor with minimal effort. Layers of tender shredded chicken, creamy salsa verde sauce, soft corn tortillas, and melted Monterey Jack cheese come together in one bubbling, cheesy bake. This salsa verde chicken casserole has just the right balance of tangy green salsa, warm spices, and creamy richness. Whether you use rotisserie chicken for convenience or leftover chicken from earlier in the week, this dish makes weeknight dinners easy and satisfying.
Why You’ll Love This Salsa Verde Chicken Casserole
Creamy, Cheesy, and Packed with Flavor
This casserole combines:
- Tangy salsa verde
- Savory shredded chicken
- Melted Monterey Jack
- Warm cumin and chili seasoning
- Soft corn tortilla layers
The sour cream blended into the salsa creates a silky, slightly tangy sauce that soaks into every layer.
Perfect for Busy Weeknights
- Ready in 30–40 minutes
- Great for meal prep
- Freezer friendly
- Family approved
- Easy to customize
It tastes even better the next day after the flavors meld together.
Ingredients :
For the Casserole
- 3 cups shredded Monterey Jack cheese
- 32 oz green salsa (Herdez works great)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tbsp chili seasoning
- 12 small corn tortillas (halved)
- ¾ cup full-fat sour cream
- 2 garlic cloves, minced
- ½ onion, chopped
- Pinch kosher salt
- 3 cups shredded cooked chicken
Optional Garnish
- Sliced jalapeños
- Crumbled cotija cheese
- Diced red onion
- Fresh chopped cilantro
How to Make Salsa Verde Chicken Casserole
Step 1: Preheat & Prep
Preheat oven to 375°F (190°C).
Grease a 9×12-inch casserole dish.
Step 2: Cook the Filling
Heat olive oil in skillet.
Add onion and salt. Cook until softened.
Stir in garlic, cumin, and chili seasoning.
Add shredded chicken and mix well. Remove from heat.
Step 3: Make the Sauce
In a bowl, combine salsa verde and sour cream.
Stir until smooth.
Step 4: Assemble the Layers
Spread ¾ cup sauce in bottom of dish.
Add tortilla halves.
Layer half the chicken mixture.
Add 1 cup sauce.
Sprinkle ½ cup cheese.
Repeat layers.
Top final layer with remaining sauce and cheese.
Step 5: Bake
Bake 15–20 minutes until cheese melts and bubbles.
Let rest 5 minutes before serving.
Serving, Storage & Variations
What to Serve With Salsa Verde Chicken Casserole
- Mexican rice or cilantro lime rice
- Black beans or refried beans
- Simple lime-dressed salad
- Corn salad with peppers
Storage
Refrigerate up to 4 days.
Freeze up to 3 months (add cheese before baking if freezing unbaked).
Reheat:
- Microwave 1–2 minutes
- Oven at 350°F until heated through
Easy Variations
- Add black beans to filling
- Use pepper jack cheese for heat
- Add diced green chiles
- Swap chicken for shredded beef
FAQ SECTION
Can I use flour tortillas instead of corn?
Yes, but corn tortillas hold up better and provide authentic texture.
Can I make this ahead of time?
Absolutely. Assemble and refrigerate up to 24 hours before baking.
Is salsa verde chicken casserole spicy?
It’s mildly spicy. Add jalapeños or hot salsa for extra heat.
Can I freeze salsa verde chicken casserole?
Yes. Freeze before or after baking for up to 3 months.
NUTRITION (Estimated for Whole Recipe)
Calories: 2400–2700
Protein: 160–180g
Fat: 150–170g
Carbohydrates: 200–220g
Delicious Salsa Verde Chicken Casserole
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
Salsa Verde Chicken Casserole is a creamy, cheesy Mexican-inspired bake made with shredded chicken, green salsa and corn tortillas.
Ingredients
3 cups Monterey Jack cheese
32 oz green salsa
1 tbsp olive oil
1 tsp cumin
1 tbsp chili seasoning
12 small corn tortillas
3/4 cup sour cream
2 garlic cloves
1/2 onion
3 cups shredded chicken
Instructions
1. Preheat oven to 375°F.
2. Cook onion and garlic in olive oil.
3. Add spices and chicken.
4. Mix salsa verde and sour cream.
5. Layer tortillas, chicken, sauce and cheese.
6. Repeat layers.
7. Bake 15-20 minutes until bubbly.