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

Scale

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

Cook Mode Prevent your screen from going dark

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