Description
Experience the joy of a quick and satisfying dinner with this Delicious Salsa Verde Chicken Casserole. In just 30 minutes, you’ll create a flavorful dish that combines tender shredded chicken, zesty green salsa, and gooey Monterey Jack cheese—all layered between corn tortillas. Perfect for busy weeknights, family dinners, or potlucks with friends, this casserole is sure to impress everyone at the table. Customize it with your favorite toppings for an added burst of flavor and freshness. With minimal cleanup required, you can spend more time enjoying your meal and less time in the kitchen!
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
- Chopped fresh cilantro
- Crumbled cotija cheese
- Sliced jalapenos
- Diced red onion
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, sauté olive oil, onion, and kosher salt until translucent (3-5 minutes). Add garlic, chili seasoning, and cumin; cook for an additional minute.
- In a mixing bowl, combine shredded chicken, green salsa, and sour cream until well mixed.
- In a baking dish, layer half of the corn tortillas followed by half of the chicken mixture and one-third of the cheese. Repeat layers.
- Bake for 15 minutes until cheese is bubbly and golden brown. Let cool before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 537
- Sugar: 3g
- Sodium: 1032mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 70mg