Salsa Verde Chicken Casserole Recipe

This Salsa Verde Chicken Casserole is a vibrant and flavorful dish that’s perfect for a quick and satisfying weeknight dinner or a festive gathering! Imagine layers of tender tortillas, shredded chicken, and a medley of vegetables, all coated in a tangy salsa verde and baked to cheesy perfection. This recipe is easy to make and delivers a delicious and authentic Mexican-inspired casserole that will please everyone at the table.

Why You’ll Love This Recipe

• Flavorful and Zesty: The combination of shredded chicken, tangy salsa verde, and melted cheese creates a vibrant and satisfying flavor profile that’s perfect for any Tex-Mex lover.
• Easy to Make: This recipe is simple to follow and requires minimal ingredients, making it perfect for busy weeknights or when you’re short on time.
• Crowd-Pleaser: This casserole is always a hit with both kids and adults. It’s perfect for potlucks, game day gatherings, or any occasion where you want to serve a crowd-pleasing dish.
• Versatile: Feel free to customize the casserole with your favorite toppings, such as sour cream, guacamole, or fresh herbs.

this Recipe

Ingredients

For the Casserole

• Olive oil: Used to sauté the vegetables.
• Onion: Diced and adds a savory base and sweetness.
• Garlic: Minced and adds a fragrant and savory punch.
• Chili powder: Adds a smoky and slightly spicy flavor.
• Ground cumin: Adds a warm and earthy flavor.
• Cooked chicken: Use leftover or rotisserie chicken for convenience. You can also cook chicken breasts or thighs specifically for this recipe.
• Salsa verde: A green enchilada sauce that adds a vibrant flavor to the dish.
• Sour cream or plain Greek yogurt: Adds a creamy tanginess to the sauce.
• Corn tortillas: Cut in half and adds a satisfying texture.
• Shredded Monterey Jack cheese: Adds a creamy and cheesy texture. You can also use other cheeses, such as cheddar or a Mexican blend.

Optional Toppings

• Chopped fresh cilantro: Adds a fresh herb flavor and a pop of color.
• Crumbled cotija cheese: Adds a salty and tangy flavor.
• Jalapeño slices: Adds a spicy kick.
• Chopped red onion: Adds a pungent and slightly sweet flavor.

Note: For exact measurements, see the recipe card below!

How to Make Salsa Verde Chicken Casserole

Step 1: Preheat and Sauté Vegetables

Preheat your oven to 375°F (190°C). Grease a 9×12 inch casserole dish with cooking spray or butter. Heat the olive oil in a large skillet over medium heat. Add the diced onion and a pinch of salt, and cook for a couple of minutes, or until softened. Stir in the minced garlic, chili powder, and cumin, and cook for another minute, or until fragrant. Remove the skillet from the heat and stir in the shredded chicken until well combined.

Step 2: Make the Sauce

In a large bowl, combine the salsa verde and sour cream (or Greek yogurt). Stir until the sour cream is fully incorporated and the sauce is smooth.

Step 3: Assemble the Casserole

Spread ¾ cup of the salsa verde mixture in the bottom of the prepared casserole dish. Top with 8 tortilla halves, overlapping as needed. Layer half of the chicken mixture over the tortillas, followed by 1 cup of the salsa verde mixture and ½ cup of shredded cheese. Repeat the layers with another 8 tortilla halves, the remaining chicken mixture, 1 cup of salsa verde mixture, and ½ cup of cheese. Finish with a final layer of 8 tortilla halves, the remaining salsa verde mixture, and the remaining cheese.

Step 4: Bake and Serve

Bake the casserole for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Remove from the oven and add your desired toppings, such as fresh cilantro, crumbled cotija cheese, jalapeño slices, or chopped red onion. Serve hot and enjoy!

Pro Tips for Making the Recipe

• Use rotisserie chicken: Save time by using shredded rotisserie chicken instead of cooking the chicken yourself.
• Warm the tortillas: Warm the tortillas briefly in the microwave or on a skillet to make them more pliable and easier to layer in the casserole.
• Don’t overbake: Overbaking can dry out the casserole. Bake just until the cheese is melted and bubbly.
• Make ahead: You can assemble the casserole ahead of time and refrigerate it for up to 24 hours before baking.

How to Serve

This Salsa Verde Chicken Casserole is delicious on its own, but here are some ideas for serving it:

• Toppings: Offer a variety of toppings, such as sour cream, guacamole, shredded lettuce, or extra cheese, for people to customize their plates.
• Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the casserole.
• Rice and Beans: Serve with a side of Mexican rice and refried beans for a complete and authentic meal.

Make Ahead and Storage

This Salsa Verde Chicken Casserole is great for making ahead of time or storing leftovers.

Storing Leftovers

Store leftover casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Reheating

Reheat gently in the oven at 350°F until warmed through, or reheat individual portions in the microwave.

FAQs

1. Can I use flour tortillas instead of corn tortillas?
Yes, you can! Flour tortillas will give the casserole a slightly softer texture.

2. Can I use a different type of cheese?
Absolutely! Feel free to use your favorite cheese, such as cheddar cheese, Monterey Jack, or a Mexican blend.

3. Can I make this recipe vegetarian?
Yes, you can! Omit the chicken and use black beans or sweet potatoes for the filling.

4. Can I make this recipe spicier?
Definitely! Use a hotter salsa verde or add a pinch of red pepper flakes or diced jalapeños to the casserole.

This Salsa Verde Chicken Casserole Recipe is a flavorful and convenient way to enjoy a delicious and satisfying meal. With its easy preparation, versatile ingredients, and one-pan convenience, it’s a recipe you’ll want to make again and again!

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