Salsa Verde Chicken Casserole
This Salsa Verde Chicken Casserole is an easy Tex-Mex inspired dinner made with tender shredded chicken, creamy salsa verde sauce, soft corn tortillas, and melty cheese. It delivers all the flavor of enchiladas without the extra work.
Equipment
- 8x8-inch or 9x9-inch baking dish
- Mixing bowl
- Whisk
- Oven
Ingredients
- 2 cups cooked shredded chicken (rotisserie recommended)
- 1 cup sour cream
- 0.75 cup salsa verde
- 8 small corn tortillas (6-inch)
- 2 cups chopped tomatoes
- 2 cups shredded Pepper Jack or Monterey Jack cheese
- 0.25 cup fresh cilantro, chopped
- avocado slices, green onions, lime wedges, extra salsa (optional toppings)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease an 8x8-inch or 9x9-inch baking dish.
- In a medium bowl, whisk together sour cream and salsa verde until smooth.
- Quickly dip 4 corn tortillas in cool water and shake off excess moisture.
- Layer the dipped tortillas in the bottom of the dish. Spread half of the sauce on top, then add half of the chicken, tomatoes, cilantro, and cheese.
- Repeat with remaining tortillas (dipped), sauce, chicken, tomatoes, cilantro, and finish with cheese.
- Bake uncovered for 20–25 minutes until hot, bubbly, and lightly golden on top.
- Let rest for 5 minutes. Garnish with avocado, lime, green onions, or extra salsa before serving.
Notes
Dipping the tortillas in water before layering is the key to achieving a soft, enchilada-style texture. This casserole can be assembled ahead of time and baked when ready.