Salsa Verde Chicken Casserole layers tender shredded chicken with tangy green salsa, creamy sour cream, and melty cheese between corn tortillas for a bubbly Tex-Mex bake ready in 30 minutes. This easy family favorite delivers comforting flavors with mild heat, customizable add-ins, and freezer-friendly prep for busy weeknights. Serve it hot with your favorite toppings for a satisfying meal everyone loves.
Why You’ll Love This Recipe
Quick assembly uses rotisserie chicken for effortless cooking. The warmed salsa verde blends smoothly with sour cream to avoid a watery texture. Make it ahead, freeze for up to 3 months, or bake fresh for dinner tonight.
Ingredients
Serves 6-8. Prep time: 10 minutes. Cook time: 20 minutes.
- 3 cups shredded cooked chicken (rotisserie works best)
- 32 ounces salsa verde (2 jars, mild or medium)
- 3/4 cup sour cream (full-fat for creaminess)
- 12 small corn tortillas, halved
- 3 cups shredded Monterey Jack cheese (or cheddar-Jack blend)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Optional add-ins: 1 can drained black beans, 4 ounces diced green chiles, 1 cup corn
How to Make Salsa Verde Chicken Casserole
Follow these numbered steps for perfect layers every time.
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Heat 1 tablespoon oil in a skillet over medium heat. Sauté onion until soft, about 3 minutes. Add garlic, chili powder, and cumin; cook 1 minute.
- Stir in shredded chicken (and optional add-ins). Season with salt and pepper. Remove from heat.
- In a bowl, warm salsa verde in the microwave for 1 minute. Whisk in sour cream until smooth.
- Spread 1/2 cup sauce in the baking dish. Layer 8 tortilla halves, half the chicken mixture, 1 cup sauce, and 1 cup cheese. Repeat layers once.
- Top with remaining tortilla halves, sauce, and 1 cup cheese.
- Bake uncovered 15-20 minutes until cheese bubbles and edges brown. Rest 5-10 minutes before slicing.
Pro tip: Toast tortilla halves lightly in a dry skillet for better texture.
Tips and Variations
Customize for your crew.
- For spice: Mix in diced jalapeños, cayenne, or use hot salsa verde.
- Low-carb swap: Use low-carb tortillas or layer over cauliflower rice.
- Heartier version: Add black beans, corn, or cooked rice between layers.
| Add-In | How to Use |
|---|---|
| Black beans or corn | Stir into chicken for protein and sweetness |
| Diced green chiles | Blend into sauce for tang |
| Rice | Cooked layer for Iowa-style comfort |
Use Greek yogurt instead of sour cream for a lighter option. Chicken breasts or thighs both work if cooking from raw.
Serving Suggestions
Dish up with cilantro-lime rice, a crisp Southwestern salad, or roasted veggies. Fresh toppings elevate every bite.
- Chopped cilantro
- Sliced avocado or guacamole
- Pico de gallo
- Crumbled cotija cheese
- Extra sour cream
- Pickled jalapeños
Storage and Reheating
Leftovers taste even better. Store airtight in the fridge up to 4 days. Freeze baked or unbaked casserole (wrap tightly) up to 3 months; thaw overnight before reheating.
Reheat in a 350°F oven for 20 minutes or microwave portions covered until hot.
Nutrition Facts (Per Serving)
Approximate values without toppings.
| Nutrient | Amount |
|---|---|
| Calories | 450 |
| Protein | 27g |
| Fat | 25g |
| Carbs | 27g |
| Fiber | 3g |
| Sugar | 4g |
| Sodium | 900mg |
Frequently Asked Questions
Is salsa verde chicken casserole spicy?
Mild with standard salsa verde. Dial up heat with spicy salsa or chilies.
Can I use flour tortillas?
Corn tortillas hold up best to the sauce, but flour works if cut into strips.
Make ahead instructions?
Assemble fully, cover, and refrigerate up to 24 hours. Add 5 minutes bake time.
Rotisserie chicken only?
Yes, it’s the easiest shortcut. Boil or bake raw chicken if needed.
Vegetarian version?
Swap chicken for beans, mushrooms, or extra cheese.
Why warm the salsa verde?
It mixes smoothly with sour cream for a creamy, not separated sauce.
Can I double the recipe?
Yes, use two 9×13 dishes or one large; bake time stays similar.
Freezer safe after baking?
Portion into meals; reheat from frozen at 350°F for 25-30 minutes.
This salsa verde chicken casserole brings restaurant-style comfort home any night. Rate it 5 stars if your family devours it, pin for later, and drop your favorite tweak in the comments below!
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Salsa Verde Chicken Casserole (Easy 30-Min Tex-Mex Bake)
- Total Time: PT35M
- Yield: 6 servings 1x
Description
Craving a cozy, cheesy Tex-Mex bake that comes together fast? This salsa verde chicken casserole layers tender shredded chicken with tangy green salsa, creamy sauce, and melted Monterey Jack cheese over soft corn tortillas for the ultimate comfort food. Ready in just 30 minutes using rotisserie chicken, it delivers bold flavors everyone loves without the fuss of rolling enchiladas. Perfect for busy weeknights, it feeds a family of six with leftovers that reheat beautifully.
Ingredients
4 cups shredded cooked chicken (rotisserie works great)
2 cups salsa verde (medium heat recommended)
1 cup sour cream (or Greek yogurt for lighter version)
2 cups shredded Monterey Jack cheese, divided
12 corn tortillas, cut into quarters
1 small onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/4 cup chicken broth
Optional toppings: Fresh cilantro, chopped; Diced tomatoes; Sliced jalapeños; Avocado slices
Instructions
1. Preheat oven and prep: Set oven to 375°F. Grease a 9×13-inch baking dish. In a skillet over medium heat, sauté onion and garlic in a drizzle of oil for 3 minutes until soft. Add cumin, chili powder, and salt; stir 1 minute.
2. Mix the sauce: Warm salsa verde in the skillet with chicken broth for 2 minutes. Stir in sour cream until smooth. Remove from heat and fold in shredded chicken.
3. Assemble layers: Spread 1/2 cup sauce in the dish. Layer one-third of the tortillas, then one-third chicken mixture, and 2/3 cup cheese. Repeat layers twice more, ending with cheese on top.
4. Bake to perfection: Cover with foil and bake 15 minutes. Uncover and bake 10 more minutes until bubbly and golden. Broil 1-2 minutes for extra crisp if desired. Rest 5 minutes before serving.
Notes
Make-Ahead: Assemble up to 24 hours ahead; bake when ready. For freezing, wrap unbaked casserole tightly; thaw overnight and bake as directed, adding 10 minutes.
Storage: Leftovers covered in fridge up to 4 days. Reheat with splash of broth.
- Prep Time: PT10M
- Cook Time: PT25M
- Category: Casserole, Chicken, Dinner, Tex-Mex
- Method: Bake, Sauté
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 105 mg
