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Salsa Verde Chicken Casserole

Salsa Verde Chicken Casserole: A Comforting Family Favorite

Salsa Verde Chicken Casserole combines tender chicken, zesty salsa verde, and layers of melted cheese, offering a comforting family meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings: 6 slices
Course: Casserole
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons Olive Oil Use any cooking oil if olive oil isn't available.
  • 1 medium Onion Substitute with shallots for a milder taste.
  • 2 cloves Garlic Use garlic powder as an alternative.
  • 1 tablespoon Chili Powder Adjust the amount to control spice level or substitute with paprika.
  • 1 teaspoon Cumin Omit if unavailable, or replace with taco seasoning.
  • 2 cups Shredded Cooked Chicken Can substitute with shredded turkey or canned beans.
  • 1 cup Salsa Verde Select a thicker brand to avoid excess liquid.
  • ½ cup Sour Cream Substitute with Greek yogurt for a lighter option.
  • 8 pieces Corn Tortillas Consider flour tortillas if preferred.
  • 1 cup Monterey Jack Cheese Substitute with cheddar or dairy-free cheese.

Equipment

  • Large skillet
  • 9x12 Casserole Dish
  • Medium Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x12 casserole dish.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add a diced onion and a pinch of salt, sautéing for about 5 minutes until soft.
  3. Stir in 2 minced garlic cloves, 1 tablespoon of chili powder, and 1 teaspoon of cumin. Cook for an additional minute.
  4. Add 2 cups of shredded cooked chicken into the skillet, mixing thoroughly to coat it.
  5. In a medium bowl, whisk together 1 cup of salsa verde and ½ cup of sour cream until smooth.
  6. Pour ¾ of your salsa verde mixture into the bottom of the greased casserole dish and add 8 halved corn tortillas.
  7. Spoon half of your chicken mixture over the tortillas, followed by 1 cup of salsa verde and ½ cup of shredded Monterey Jack cheese.
  8. Repeat the layering process with another set of tortillas, remaining chicken mixture, more salsa verde, and cheese.
  9. Add a last layer of tortillas, remaining salsa verde and cheese, ensuring everything is covered.
  10. Bake for 15-20 minutes until the cheese melts and the casserole bubbles.
  11. Let the casserole cool for about 10-15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

Lightly toast corn tortillas before using to prevent sogginess. Grate your cheese fresh for best results. Drain excess liquid from the salsa verde before mixing it in.

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