Description
This salsa verde chicken casserole is creamy, cheesy, and fast. It combines shredded chicken, tortillas, and bold green salsa flavor for an easy weeknight bake.
Ingredients
- 3 cups cooked shredded chicken
- 1 tablespoon olive oil
- ½ yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 3 cups salsa verde
- ¾ cup sour cream
- 12 small corn tortillas cut in half
- 3 cups shredded Monterey Jack cheese
Instructions
- Preheat the oven to 375°F and grease a nine by thirteen inch baking dish.
- Heat the olive oil in a skillet over medium heat. Add the onion and cook for 2 to 3 minutes until softened.
- Stir in the garlic, chili powder, and cumin and cook for 30 seconds until fragrant.
- Add the shredded chicken and stir until evenly coated, then remove from heat.
- In a bowl, stir together the salsa verde and sour cream until smooth.
- Spread ¾ cup of the sauce in the bottom of the baking dish. Arrange 8 tortilla halves over the sauce.
- Add half of the chicken mixture, 1 cup of sauce, and 1 cup of cheese.
- Repeat with another layer of tortillas, remaining chicken, 1 cup of sauce, and 1 cup of cheese.
- Finish with remaining tortillas, sauce, and cheese.
- Bake uncovered for 18 to 22 minutes until the cheese is melted and the casserole is bubbling.
- Rest for 5 minutes before slicing and serving.
Notes
- Warming the salsa slightly before mixing helps keep the sauce smooth.
- Cook chicken until it reaches an internal temperature of 165°F.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Bake
- Cuisine: Mexican-inspired