Description
This Salsa Verde Chicken Casserole is a zesty and cheesy dish that’s perfect for a quick and easy weeknight meal! Tender chicken, a tangy salsa verde, and plenty of cheese are layered between tortillas and baked to bubbly perfection.
Ingredients
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- 1 tablespoon olive oil
- 1/2 onion, diced
- 1 pinch kosher salt
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 3 cups cooked, shredded chicken
- 32 ounces salsa verde (2 jars)
- 3/4 cup sour cream or plain Greek yogurt
- 12 small corn tortillas, cut in half
- 3 cups shredded Monterey Jack cheese
Optional Toppings:
- Chopped fresh cilantro
- Crumbled cotija cheese
- Jalapeño slices
- Chopped red onion
Instructions
- Preheat and Sauté: Preheat oven to 375°F (190°C). Grease a 9×12 inch casserole dish. Heat olive oil in a skillet over medium heat. Add onion and salt; cook until softened. Stir in garlic, chili powder, and cumin. Add chicken and remove from heat.
- Combine Sauce: In a bowl, combine salsa verde and sour cream.
- Layer Casserole: Spread ¾ cup salsa verde mixture in the prepared dish. Top with 8 tortilla halves, half the chicken mixture, 1 cup salsa verde, and ½ cup cheese. Repeat layers. Finish with tortillas, remaining salsa verde, and cheese.
- Bake: Bake for 15-20 minutes, or until cheese is melted and bubbly.
- Serve: Add desired toppings and serve hot.
Notes
- Use shredded chicken breasts, thighs, or a combination.
- Nutritional information doesn’t include optional toppings.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg
