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Salsa Verde Chicken Casserole with golden melted cheese and fresh cilantro garnish in a white baking dish

Salsa Verde Chicken Casserole

A cheesy, layered baked chicken casserole made with shredded rotisserie chicken, tangy salsa verde, sour cream, and Monterey Jack cheese tucked between soft corn tortillas. Ready in 35 minutes and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups Monterey Jack cheese grated, block cheese recommended
  • 32 fl oz green salsa Herdez Salsa Verde recommended
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tbsp chili seasoning
  • 12 small corn tortillas halved
  • 0.75 cup full-fat sour cream
  • 2 cloves garlic minced
  • 0.5 onion chopped
  • 1 pinch kosher salt
  • 3 cups shredded cooked chicken rotisserie chicken recommended, shred while warm
  • sliced jalapenos optional garnish
  • crumbled cotija cheese optional garnish
  • diced red onion optional garnish
  • chopped fresh cilantro optional garnish

Equipment

  • 9x12-inch casserole dish
  • Large skillet
  • Large mixing bowl

Method
 

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x12-inch casserole dish with cooking spray or olive oil and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of kosher salt. Cook for 2 minutes, stirring occasionally, until the onion softens and becomes slightly translucent.
  3. Stir in the minced garlic, chili seasoning, and cumin. Cook for 1 minute, stirring constantly, until the spices are fragrant and bloomed in the oil.
  4. Add the shredded chicken and stir until every piece is well coated in the spiced mixture. Remove from heat and set aside.
  5. In a large bowl, whisk together the salsa verde and sour cream until completely smooth and creamy with no streaks remaining.
  6. Spread 3/4 cup of the salsa verde sauce evenly across the bottom of the prepared casserole dish. Lay 8 tortilla halves in a single layer over the sauce, overlapping slightly if needed.
  7. Add half of the chicken mixture over the tortillas. Pour 1 cup of salsa verde sauce over the chicken, then sprinkle with 1/2 cup of grated cheese.
  8. Repeat the layering with 8 more tortilla halves, the remaining chicken mixture, 1 cup of salsa verde sauce, and another 1/2 cup of cheese.
  9. Finish with the final 8 tortilla halves on top, the remaining salsa verde sauce spread evenly, and all remaining cheese across the surface.
  10. Bake uncovered for 15 to 20 minutes until the cheese is fully melted and the sauce is bubbling around the edges. The top should look golden and set.
  11. Let the casserole rest for 5 minutes before cutting and serving. This helps the layers hold their shape. Garnish with cilantro, cotija cheese, jalapenos, and diced red onion as desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350 degrees F for 10 to 12 minutes covered with foil. Freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.