Tangy Salsa Verde Chicken Casserole: A Zesty Bake (Print Version)

Tangy Salsa Verde Chicken Casserole is an easy, flavorful weeknight meal. Cheesy, comforting, and packed with zesty green chile goodness for your family.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican-Inspired
Dietary: Contains Dairy, Gluten

# Ingredients:

→ Base Ingredients

01 - 3 cups cooked chicken, shredded
02 - 12-15 corn tortillas
03 - 1 (16 oz) jar salsa verde (medium heat preferred)
04 - 1 cup sour cream
05 - 2 cups shredded Monterey Jack cheese (divided)

→ Flavor Boosters

06 - 1 tbsp olive oil
07 - 1 small onion, chopped
08 - 2 cloves garlic, minced
09 - 1 (4 oz) can diced green chilies, drained

→ Finishing Touches

10 - 1/4 cup fresh cilantro, chopped

→ Optional Extras

11 - 1/2 cup black beans, rinsed and drained
12 - 1/2 cup corn kernels (fresh or frozen)

# Instructions:

01 - First things first, preheat that oven to 375°F (190°C). Then, give a 9x13 inch baking dish a good spray with cooking oil. This is where the magic will happen, so make sure it's ready. I always forget this step and then have to frantically spray it while holding a hot casserole, oops! This little bit of prep saves you from a sticky situation, honestly.
02 - In a medium skillet, heat a tablespoon of oil over medium heat. Toss in your chopped onion and let it soften, about 3-5 minutes, until it starts to get translucent and smells sweet. Then, add the minced garlic and those drained green chilies, cooking for just another minute until fragrant. This step builds so much flavor for our Salsa Verde Chicken Casserole; don't rush it! I once burned the garlic here, and the whole dish had a bitter undertone – learn from my mistakes!
03 - In a large bowl, combine your sour cream, about 1 cup of the salsa verde, and half of the shredded Monterey Jack cheese. Stir it all together until it’s beautifully smooth and creamy. This is where the tang and richness come alive! Give it a little taste—I always add a pinch of salt and pepper here, sometimes even a dash more salsa verde if I’m feeling extra zesty. It should smell so good, you'll want to eat it with a spoon!
04 - Spread a thin layer of the sour cream mixture on the bottom of your prepared baking dish. Arrange about 4-5 corn tortillas over the sauce, overlapping them slightly. Top the tortillas with about half of your shredded chicken, then sprinkle with half of the sautéed onion, garlic, and green chili mixture. Spoon another layer of the sour cream sauce over the chicken and veggies. Repeat this layering process once more, ending with a final layer of tortillas.
05 - Once your layers are all nestled in, pour the remaining salsa verde evenly over the top layer of tortillas. This is the moment for the rest of that glorious Monterey Jack cheese! Sprinkle it generously over the entire casserole. I always make sure to get the cheese right to the edges so it gets nice and crispy. It looks like a mountain of cheesy goodness, and honestly, that's exactly what you want.
06 - Pop your Salsa Verde Chicken Casserole into the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and slightly golden brown around the edges. You’ll see the sauce bubbling up, and the whole kitchen will smell incredible! Let it rest for 5-10 minutes after taking it out of the oven. This helps the layers set, making it easier to serve without everything falling apart. Trust me, that wait is worth it!

# Notes:

01 - Always let your casserole rest after baking; it helps the layers set and prevents a messy serve.
02 - Storage is easy: cover cooled leftovers tightly and refrigerate for up to 3-4 days.
03 - If you're out of sour cream, a mix of cream cheese and a little milk works surprisingly well for creaminess.
04 - Serving with fresh cilantro and a squeeze of lime really brightens up the whole dish.

# Equipment Needed:

01 - 9x13 inch baking dish
02 - large bowl
03 - medium skillet
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g

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