Salsa Verde Chicken Casserole

The Salsa Verde Chicken Casserole has a special place in my heart and my kitchen. Picture this: it’s a chilly evening, and the family is gathering around the table, the aroma of something delicious wafting through the air. That’s when I pull out this dish, bubbling and golden from the oven. Each layer of vibrant flavors brings back memories of cozy nights spent laughing and sharing stories. This dish is more than just a meal; it’s a celebration of togetherness. I love how easy it is to prepare, making it ideal for any night of the week, yet it feels fancy enough for a special occasion. Every bite is a delightful combination of savory chicken, zesty salsa verde, and gooey Monterey Jack cheese. Honestly, once you try this casserole, it might just become your go-to comfort food too!

Recipe Ingredients for Salsa Verde Chicken Casserole

Creating the perfect Salsa Verde Chicken Casserole starts with the right ingredients. Each component plays a crucial role in building flavor and texture, making this dish a wonderful ensemble of tastes and aromas. The main stars include shredded chicken and salsa verde, complemented by Monterey Jack cheese and fresh cilantro for garnish. Together, they create a delightful experience for the palate.

• 1 tablespoon olive oil – This is your base for sautéing the onion and garlic, adding rich flavor.
• ½ medium onion (diced) – Provides a sweet and savory background note.
• 1 pinch kosher salt – Essential for enhancing all the flavors in the dish.
• 2 cloves garlic (minced) – Adds aromatic depth to the sautéed mixture.
• 1 tablespoon chili powder – Offers a warm spice that complements the salsa verde.
• 1 teaspoon ground cumin – Brings an earthy flavor that harmonizes beautifully with the other spices.
• 3 cups shredded cooked chicken – The heart of the dish; it’s filling and full of protein.
• 32 ounces salsa verde (2 (16-ounce) jars) – The star sauce that adds tangy notes and moisture.
• ¾ cup sour cream (room temperature) – Adds creaminess to the dish and balances the flavors.
• 12 small corn tortillas (cut in half) – Creates layers that give structure and texture to the casserole.
• 3 cups shredded Monterey Jack cheese – This melty topping is essential for that gooey finish.
• Chopped fresh cilantro – For garnish, it adds a fresh, vibrant touch.
• Crumbled cotija cheese – Optional, but adds a delightful salty element.
• Jalapeno slices – Optional, for those who enjoy a bit of heat.
• Chopped red onion – Freshness and crunch to contrast the creamy layers.

The Process for Making Salsa Verde Chicken Casserole

Making the Salsa Verde Chicken Casserole is quite an enjoyable process! You’ll be amazed at how quickly everything comes together. I love starting with the prep work; it sets the tone for the whole cooking experience. Let’s dive into the steps that will lead you to a bubbling, cheesy masterpiece!

1. Preheat your oven to 375°F. This is an important first step that ensures your casserole cooks evenly. While the oven is heating up, grab your trusty 9×12-inch casserole dish and grease it well, ensuring easy removal later.
2. In a large skillet set over medium heat, add the olive oil. Allow it to heat up before adding the diced onion and a pinch of kosher salt. Cook these for a couple of minutes until the onion softens and becomes translucent.
3. Next, stir in the minced garlic alongside the chili powder and ground cumin. This is where the magic happens! Cook this mixture for just another minute until fragrant.
4. Incorporate the shredded chicken into the skillet, making sure it gets well coated with the spices and onion. Remove the pan from heat and set it aside while you prepare the next layer.
5. In a separate large bowl, combine the salsa verde and sour cream. Stir until the sour cream is fully blended into the salsa verde, creating a beautifully creamy sauce.
6. Now, it’s time to start layering! Pour ¾ cup of the salsa verde mixture on the bottom of your prepared casserole dish. Lay down 8 halves of the corn tortillas in a single layer on top.
7. Next, layer half of the chicken mixture over the tortillas, followed by 1 cup of the salsa verde mixture and ½ cup of Monterey Jack cheese. This layering is crucial for achieving the desired taste and texture.
8. Repeat the process with another round of 8 tortilla halves, the remaining chicken mixture, 1 cup of salsa verde, and ½ cup of cheese. Feel free to press down gently on each layer as you go!
9. Finish with a final layer of 8 tortilla halves, the last of the salsa verde, and the remaining cheese. Make sure everything is nicely layered and even.
10. Now, pop the dish into the preheated oven and bake for 15 to 20 minutes. You’ll know it’s done when the cheese is melted and bubbling, creating a beautiful golden crust. Once out of the oven, let it sit for 5 to 10 minutes to allow the layers to set before serving.

Customization Ideas

One of the best things about the Salsa Verde Chicken Casserole is how easily it can be customized to your liking. Here are some ideas to get you started!

• Add Extra Veggies: Throw in some diced bell peppers or zucchini for more color and nutrition.
• Make It Spicy: Add sliced jalapeños or hot sauce to kick up the heat.
• Cheese Variety: Try using pepper jack or a blend of cheeses for a different flavor profile.
• Vegetarian Option: Substitute the chicken with black beans or lentils for a hearty vegetarian version.
• Fresh Herbs: Use fresh parsley or basil for a burst of freshness on top before serving.
• Serving Style: Serve with avocado slices or a dollop of Greek yogurt for creaminess.

What to Pair With Salsa Verde Chicken Casserole

The Salsa Verde Chicken Casserole is a dish that shines on its own, but it can also be paired beautifully with a variety of sides and drinks.

• Fresh Green Salad: A light, crisp salad with a tangy vinaigrette makes a perfect complement.
• Rice or Quinoa: Serve a side of fluffy rice or quinoa to soak up all the delicious sauce.
• Beans: Black or pinto beans seasoned with spices can enhance the meal’s heartiness.
• Chips and Guacamole: Start your meal with a side of crunchy tortilla chips and fresh guacamole for a fun appetizer.
• Occasions: This casserole is ideal for family dinners, potlucks, and casual gatherings. It’s sure to impress your guests!
• Storage: Any leftovers can be stored in an airtight container in the fridge for up to three days.

FAQ

Conclusion

The Salsa Verde Chicken Casserole is truly special, bringing warmth and comfort to any meal. Its rich flavors and cheesy goodness make it a family favorite. I encourage you to try making it, as it’s not just a recipe but an experience that you and your loved ones will cherish. It’s simple to prepare, yet feels like a celebration each time you serve it. Gather your ingredients and enjoy a delightful dinner that everyone will love!

Salsa Verde Chicken Casserole

The ultimate comfort food! This Salsa Verde Chicken Casserole is creamy, cheesy, and packed with flavor, making it the perfect easy weeknight dinner. You'll want to make it tonight!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Mexican

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• ½ medium onion (diced)
• 1 pinch kosher salt
• 2 cloves garlic (minced)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 3 cups shredded cooked chicken
• 32 ounces salsa verde (2 (16-ounce) jars)
• ¾ cup sour cream (room temperature)
• 12 small corn tortillas (cut in half)
• 3 cups shredded Monterey Jack cheese
• chopped fresh cilantro
• crumbled cotija cheese
• jalapeno slices
• chopped red onion

Equipment

• 9×12-inch Casserole Dish

Method

 

1. Preheat your oven to 375°F. This is an important first step that ensures your casserole cooks evenly. While the oven is heating up, grab your trusty 9×12-inch casserole dish and grease it well, ensuring easy removal later.
2. In a large skillet set over medium heat, add the olive oil. Allow it to heat up before adding the diced onion and a pinch of kosher salt. Cook these for a couple of minutes until the onion softens and becomes translucent.
3. Next, stir in the minced garlic alongside the chili powder and ground cumin. This is where the magic happens! Cook this mixture for just another minute until fragrant.
4. Incorporate the shredded chicken into the skillet, making sure it gets well coated with the spices and onion. Remove the pan from heat and set it aside while you prepare the next layer.
5. In a separate large bowl, combine the salsa verde and sour cream. Stir until the sour cream is fully blended into the salsa verde, creating a beautifully creamy sauce.
6. Now, it’s time to start layering! Pour ¾ cup of the salsa verde mixture on the bottom of your prepared casserole dish. Lay down 8 halves of the corn tortillas in a single layer on top.
7. Next, layer half of the chicken mixture over the tortillas, followed by 1 cup of the salsa verde mixture and ½ cup of Monterey Jack cheese. This layering is crucial for achieving the desired taste and texture.
8. Repeat the process with another round of 8 tortilla halves, the remaining chicken mixture, 1 cup of salsa verde, and ½ cup of cheese. Feel free to press down gently on each layer as you go!
9. Finish with a final layer of 8 tortilla halves, the last of the salsa verde, and the remaining cheese. Make sure everything is nicely layered and even.
10. Now, pop the dish into the preheated oven and bake for 15 to 20 minutes. You’ll know it’s done when the cheese is melted and bubbling, creating a beautiful golden crust. Once out of the oven, let it sit for 5 to 10 minutes to allow the layers to set before serving.

Notes

• Grease your baking dish: Before adding the casserole ingredients so that it is easy to remove and serve.
• Warm the salsa: Gently warm the salsa verde in the microwave for 15 to 30 seconds before mixing the sauce to prevent it from seizing.
• Toast tortillas: Lightly toast or pan-fry your tortillas before layering to help them hold up better under the sauce.
• Press layers down: Press each layer down lightly with a spatula before adding the next to keep the casserole compact.
• Layering options: A layer of black beans, roasted corn, or diced green chiles can bulk it up and make it heartier.
• Preheat oven: Bake the casserole in a fully pre-heated oven for even cooking.
• Let it rest: Allow the casserole to sit for 5 to 10 minutes after baking to help the layers set for cleaner slices.

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.