Description
Savor the flavors of our Delicious Salsa Verde Chicken Casserole, a quick and satisfying meal that’s perfect for busy weeknights. This easy-to-make dish features tender shredded chicken enveloped in zesty salsa verde, creamy sour cream, and layers of cheesy goodness. With just 30 minutes from prep to table, this casserole is ideal for family dinners, casual gatherings, or potlucks. Customize it to your liking by adding favorite ingredients or adjusting spice levels. Serve it with fresh toppings like cilantro and jalapeños for an extra burst of flavor that will have everyone coming back for seconds!
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 onion, chopped
- A small pinch of kosher salt
- 2 minced garlic cloves
- 1 tablespoon chili seasoning
- 1 teaspoon ground cumin
- 3 cups shredded cooked chicken
- 32 ounces green salsa (two jars of 16 ounces each)
- 3/4 cup sour cream or plain Greek yogurt
- 12 small corn tortillas, halved
- 3 cups freshly grated Monterey Jack cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, sauté chopped onion in olive oil until softened, then add minced garlic and spices.
- In a mixing bowl, combine shredded chicken with green salsa and sour cream; fold in the sautéed onion mixture.
- Layer half of the corn tortillas in a baking dish, top with half the chicken mixture, and sprinkle one-third of the cheese. Repeat layers finishing with cheese on top.
- Bake covered for 15 minutes; uncover for an additional 5 minutes until cheese is golden.
- Garnish with cilantro, cotija cheese, jalapeños, and red onion before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 casserole (approximately 250g)
- Calories: 450
- Sugar: 2g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg