Go Back
A close-up overhead shot of the creamy green chile chicken casserole, showing the layers of tortilla, chicken, and melted Monterey Jack cheese.

Salsa Verde Chicken Casserole (Easy & Creamy Recipe)

This Salsa Verde Chicken Casserole is the ultimate easy weeknight dinner. Tender shredded chicken, corn tortillas, and cheese are baked in a creamy, tangy salsa verde sauce for a comforting meal the whole family will love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups shredded cooked chicken from a rotisserie chicken or leftover cooked chicken
  • 2 cups salsa verde store-bought or homemade
  • 1 cup sour cream full-fat recommended
  • 12 corn tortillas cut in half
  • 3 cups shredded Monterey Jack cheese divided
  • 1 medium onion finely chopped and sautéed
  • 2 cloves garlic minced and sautéed
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp salt or to taste

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Mixing Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, whisk together the salsa verde, sour cream, cumin, oregano, and salt until smooth.
  3. Add the shredded chicken and sautéed onion and garlic to the sauce. Stir until the chicken is fully coated.
  4. Spread a thin layer of the chicken mixture on the bottom of the baking dish. Arrange a single layer of tortilla halves over the sauce. Top with one-third of the remaining chicken mixture and 1 cup of cheese.
  5. Repeat the layering process two more times: tortillas, chicken mixture, and cheese. End with the final cup of cheese on top.
  6. Bake for 25-30 minutes, until the casserole is hot and bubbling. Let it rest for 10 minutes before serving.

Notes

Tip 1: For the best flavor, sauté the onion and garlic before adding them to the sauce.
Tip 2: Shred your own cheese from a block for the creamiest, smoothest melt.
Tip 3: Warm tortillas slightly before layering to make them more pliable and prevent tearing.