Hearty Salsa Verde Chicken Casserole for Busy Nights (Print Version)

This easy Salsa Verde Chicken Casserole brings vibrant flavors and comforting warmth to your table. A simple, satisfying meal for any weeknight.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican-Inspired
Dietary: Contains Dairy, Gluten

# Ingredients:

→ Main Players

01 - 3 cups cooked chicken, shredded (from a rotisserie chicken or poached)
02 - 12-15 corn tortillas
03 - 1 (16 oz) jar salsa verde (medium heat preferred)
04 - 1 cup sour cream (full-fat for best results)
05 - 2 cups shredded Monterey Jack cheese

→ Flavor Builders

06 - 1 tbsp olive oil
07 - 1 small onion, chopped
08 - 2 cloves garlic, minced
09 - 1 tsp ground cumin
10 - 1/2 tsp chili powder

→ Finishing Touches

11 - 1/4 cup fresh cilantro, chopped (for garnish)
12 - 1/2 avocado, sliced (optional, for serving)

# Instructions:

01 - First things first, get your chicken ready. If you're using a rotisserie, shred it up. I like mine in decent chunks, not too fine, so you really feel it in each bite. Then, grab your corn tortillas. I quickly warm mine in a dry skillet for about 15-20 seconds per side; it makes them so much more pliable and less likely to tear when you're layering. This is where I sometimes forget to warm enough and end up with broken tortillas, oops!
02 - In a big bowl, pour in your salsa verde. Now, add that glorious sour cream. I usually give it a good stir until it's all smooth and beautifully green. This is the heart of your Salsa Verde Chicken Casserole, so make sure it's well combined. I once didn't mix it enough, and had pockets of just sour cream, which wasn't quite the vibe I was going for, haha!
03 - In a skillet, heat a splash of oil and sauté your chopped onion until it's soft and smells amazing, like 5-7 minutes. Then, toss in the minced garlic, cumin, and chili powder. Cook for just a minute until fragrant; you'll smell it, I promise! Stir this aromatic mix right into your salsa-sour cream blend. This step really kicks up the flavor of your Salsa Verde Chicken Casserole!
04 - Now for the fun part: assembly! Lightly grease a 9x13 inch baking dish. Spread a thin layer of your salsa mixture on the bottom. Then, arrange a layer of tortillas, overlapping slightly. Top with some shredded chicken, a generous sprinkle of cheese, and then more salsa mixture. Repeat these layers until you're out of ingredients, finishing with a final layer of tortillas, salsa, and plenty of cheese. Don't be shy with the cheese!
05 - Pop that gorgeous casserole into a preheated oven at 375°F (190°C). Bake for about 25-30 minutes, or until the cheese is bubbly, melted, and starting to turn golden brown around the edges. You'll know it's ready when your kitchen smells absolutely incredible, like a fiesta just broke out. I sometimes sneak a peek and get impatient, but honestly, waiting for that golden crust is worth it.
06 - Once it's out of the oven, let your Salsa Verde Chicken Casserole rest for about 5-10 minutes. This helps everything set up and makes for cleaner slices. While it's resting, chop up some fresh cilantro and maybe slice an avocado. Garnish generously before serving. The vibrant green cilantro just makes it look so inviting and fresh, and the avocado adds a creamy coolness that balances the flavors perfectly!

# Notes:

01 - Personal cooking tip I've learned through experience: Warming corn tortillas makes them pliable and prevents them from breaking during layering.
02 - Storage advice that actually works from my kitchen trials: Let the casserole cool completely before covering to avoid condensation and soggy leftovers.
03 - Substitution I've tried that worked surprisingly well: Adding a can of drained black beans for extra heartiness and fiber.
04 - Serving suggestion that makes this dish extra special: A dollop of extra sour cream and fresh avocado slices on top!

# Equipment Needed:

01 - 9x13 inch baking dish
02 - large mixing bowl
03 - skillet

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g

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