Delicious Salsa Verde Chicken Casserole

Getting a filling dinner on the table during busy weeknights can feel like an impossible task. Between after-school activities, work deadlines, and the general chaos of everyday life, finding time to cook a meal that everyone will actually eat can leave even the most organized parent feeling overwhelmed.

That’s why this salsa verde chicken casserole has become my go-to solution: it’s quick to put together, uses ingredients you probably already have in your pantry, and is the kind of comfort food that makes the whole family happy to gather around the dinner table.

What Kind of Green Salsa Should I Use?

Green salsa (also called salsa verde) comes in a few different styles, and the one you pick will set the tone for your casserole. Most grocery stores carry mild, medium, and hot versions – choose based on how much heat your family enjoys. The main difference between brands is usually the ratio of tomatillos to green chilies, with some being more tart and others more mild. If you’re new to salsa verde, start with a mild or medium version from brands like Herdez or La Costeña. Just keep in mind that some brands can be quite watery, so look for ones that are thicker in consistency to prevent your casserole from becoming too soupy.

Options for Substitutions

This Mexican-inspired casserole is pretty adaptable and here are some handy swaps you can try:

• Green salsa: If you can’t find green salsa (salsa verde), you can make your own by blending tomatillos, green chilies, onion, and cilantro. In a pinch, you could use regular red salsa, though it will change the flavor profile and color of the dish.
• Sour cream: Plain Greek yogurt works perfectly as a 1:1 replacement for sour cream. Mexican crema is another good option if you can find it.
• Corn tortillas: While corn tortillas give the best authentic flavor, you can use flour tortillas. Just note they might get a bit softer in the casserole. If using flour tortillas, reduce the amount as they’re usually bigger.
• Monterey Jack cheese: Feel free to swap with mild cheddar, Oaxaca cheese, or a Mexican cheese blend. Mozzarella can work too, though it will be milder in flavor.
• Cotija cheese: If you can’t find cotija, try using crumbled feta cheese or grated parmesan as a topping – they’ll give you that same salty kick.
• Shredded chicken: Rotisserie chicken is perfect here, but you could also use shredded turkey, pork, or even ground beef if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest challenge when making salsa verde chicken casserole is dealing with soggy tortillas – to prevent this, lightly toast your corn tortillas in a dry skillet before layering them in the casserole, which creates a sturdier base that won’t turn mushy. Another common mistake is using pre-shredded cheese, which often contains anti-caking agents that prevent proper melting; instead, take the extra few minutes to grate your Monterey Jack cheese fresh for the creamiest, melt-in-your-mouth results. When adding the salsa verde, make sure to drain off any excess liquid first, as too much moisture can make your casserole watery – and don’t skip letting the casserole rest for 10-15 minutes after baking, which helps the layers set properly and makes serving much neater. For the best flavor development, avoid rushing the onion and garlic cooking process in the beginning; letting them cook until softened and slightly golden will create a more flavorful base for your casserole.

What to Serve With Salsa Verde Chicken Casserole?

This Mexican-inspired casserole pairs perfectly with simple sides that complement its zesty, creamy flavors. A side of Mexican rice or cilantro-lime rice makes an excellent base, while refried or black beans add that classic restaurant-style touch to your plate. For some freshness, try serving a simple chopped salad with lettuce, tomatoes, and avocado dressed in lime juice, or make a quick corn salad with bell peppers and red onions. I like to put out extra toppings too – think diced avocado, extra sour cream, or pickled red onions – so everyone can customize their plate just the way they like it.

Storage Instructions

Keep Fresh: This tasty casserole will stay good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get even better after a day or two as everything melds together! Just make sure to let it cool completely before covering and refrigerating.

Freeze: You can freeze this casserole either before or after baking. Cover it tightly with foil and freeze for up to 3 months. If freezing unbaked, add the cheese topping just before baking. Pro tip: I like to divide it into smaller portions before freezing for easy weeknight dinners!

Reheat: To warm up leftovers from the fridge, pop them in the microwave for 1-2 minutes or heat in the oven at 350°F until warm throughout. If reheating from frozen, thaw overnight in the fridge first, then bake at 350°F for about 20-25 minutes until hot and bubbly. Add fresh toppings like cilantro and cotija cheese after reheating.

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2700
• Protein: 160-180 g
• Fat: 150-170 g
• Carbohydrates: 200-220 g

Ingredients

For the casserole:

• 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)

For the garnish:

• sliced jalapenos (for a little extra kick)
• crumbled cotija cheese
• diced red onion
• chopped fresh cilantro

Step 1: Prepare the Oven and Casserole Dish

Preheat your oven to 375°F (190°C).

While the oven is heating, grease a 9×12-inch casserole dish generously and set it aside for later use.

Step 2: Cook the Chicken Filling

Heat some olive oil in a large skillet over medium heat.

Once the oil is hot, add the chopped onion and a pinch of salt.

Cook the onion for a couple of minutes until it softens.

Stir in minced garlic, followed by chili powder and cumin.

Allow the spices to cook for another minute to release their flavors.

Add the shredded cooked chicken to the skillet and stir until everything is well incorporated.

Remove the pan from the heat.

Step 3: Prepare the Salsa Verde Mixture

In a large bowl, mix together the salsa verde and sour cream.

Stir them until the sour cream is fully mixed into the salsa verde, creating a smooth and creamy sauce.

Step 4: Assemble the Layered Casserole

Spread ¾ cup of the salsa verde mixture evenly across the bottom of the greased casserole dish.

Lay 8 tortilla halves over the salsa verde.

On top of the tortillas, add half of the chicken mixture, followed by 1 cup of the salsa verde sauce, and sprinkle ½ cup of cheese over the top.

Step 5: Layer the Remaining Ingredients

Repeat the layering process by adding another set of 8 tortilla halves over the cheese.

Then, add the remaining chicken mixture, another 1 cup of salsa verde sauce, and ½ cup of cheese.

Finally, top with a last layer of 8 tortilla halves, followed by the rest of the salsa verde sauce and the remaining cheese for a delicious cheesy finish.

Step 6: Bake and Serve

Place the casserole dish in the preheated oven and bake for 15-20 minutes.

You want the cheese to melt beautifully and the sauce to bubble around the edges.

Once done, remove from the oven, let it cool slightly, and serve with your choice of optional toppings such as chopped cilantro, diced avocado, or sliced jalapeños for added flavor.

Enjoy your savory layered chicken casserole!