Description
This comforting salsa verde chicken casserole combines tender shredded chicken, tangy tomatillos, and melted cheese for a cozy and flavorful meal.
Ingredients
Scale
- 3 cups grated Monterey Jack cheese
- 32 fl oz green salsa (Herdez preferred)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 12 small corn tortillas
- 3/4 cup sour cream
- 2 minced garlic cloves
- 1/2 chopped onion
- 1 small pinch kosher salt
- 1 tbsp chili seasoning
- 3 cups shredded cooked chicken
- Garnish: sliced jalapeños, crumbled cotija cheese, diced red onion, chopped fresh cilantro
Instructions
- Preheat oven to 375°F (190°C).
- Grease a 9×12-inch casserole dish.
- Heat olive oil in a skillet, add onion and salt; cook until soft.
- Stir in garlic, chili powder, and cumin; add chicken and mix well.
- In a bowl, mix salsa verde with sour cream until smooth.
- Spread ¾ cup salsa mixture on the bottom of the casserole dish.
- Layer 8 tortilla halves, half the chicken, 1 cup salsa mix, and ½ cup cheese.
- Repeat layers with remaining ingredients.
- Bake for 15-20 minutes until bubbly.
- Let rest before serving; top with garnishes.
Notes
- Adjust jalapeños and chili powder for spice level.
- Allow the casserole to rest for the best texture.
- Perfect for potlucks and gatherings.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 85 mg
Keywords: salsa verde chicken casserole, comfort food, easy weeknight recipe