Salsa Verde Chicken Casserole Recipe
I have two wonderful children running around my house, so you know I love a good 30 minute easy dinner recipe! This baked salsa verde chicken casserole takes just a few minutes to toss together, then the oven does the rest of the work for me. It’s also made with inexpensive ingredients so it doesn’t break the bank. A couple jars of salsa verde, some leftover shredded chicken, tangy sour cream, and corn tortillas are layers up into a tasty Mexican casserole that always turns out perfectly!
Variations to Try
Instead of using red tomatoes, salsa verde uses tomatillos and green chilies. It’s tangy and zesty with a very slight bitterness. If you prefer red salsa, you can absolutely make this chicken casserole with that instead!
How to Store and Reheat
You can store salsa verde chicken casserole in the fridge for up to 3 days. Just make sure it’s covered tightly with plastic wrap or stored in an airtight container. Reheat individual portions in the microwave for 30 seconds at a time or until warmed through.
How to Freeze
Let the casserole fully cool to room temperature before freezing in an airtight container for up to 3 months. Before reheating, let it defrost in the fridge for a few hours.
Notes and Tips
Grease your baking dish before adding the casserole ingredients so that it’s easy to remove and serve. You can use shredded chicken breasts, thighs, or a mixture of both.
How to Make Salsa Verde Chicken Casserole Step by Step
Prepare the Chicken: Heat 1 tablespoon of olive oil in a skillet set over medium heat. Once heated, add in ½ of a chopped onion and 1 pinch of salt, then cook until softened. Stir in 2 cloves of minced garlic, 1 tablespoon of chili powder, and 1 teaspoon of cumin, then cook for another minute. Stir in 3 cups of cooked shredded chicken until well incorporated, and remove the skillet from heat. Make the Salsa Verde Mixture: Combine 32 ounces of salsa verde and ¾ cup of sour cream in a bowl. Assemble the Casserole: Layer ¾ cup of the salsa verde mixture on the bottom of the prepared casserole dish. Top with 8 tortilla halves. Then, layer on half of the chicken mixture, 1 cup of salsa verde, and ½ cup of cheese. Repeat with another round of 8 tortilla halves, the remaining chicken, 1 cup of salsa verde, and ½ cup of cheese. Finish with a final layer of 8 tortilla halves, the remaining salsa verde, and the remaining cheese. Bake: Bake chicken and salsa verde casserole for 15-20 minutes until the cheese has melted and the sauce is bubbling. Add on optional toppings like fresh cilantro, crumbled cotija cheese, jalapeno slices and chopped red onions.
