Description
Experience a weeknight dinner game-changer with this Delicious Salsa Verde Chicken Casserole. This comforting dish combines tender shredded chicken, creamy salsa verde, and a layer of melted Monterey Jack cheese, all nestled between corn tortillas. Perfect for families or meal prepping, this casserole is quick to prepare in just 30 minutes. It’s flavor-packed and versatile, allowing you to customize the ingredients based on your preferences or what you have on hand. Whether you’re serving it at a gathering or enjoying leftovers, it’s a guaranteed hit that pleases both adults and kids alike.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 onion, chopped
- A small pinch of kosher salt
- 2 minced garlic cloves
- 1 tablespoon chili seasoning
- 1 teaspoon ground cumin
- 3 cups shredded cooked chicken
- 32 ounces green salsa (two jars of 16 ounces each)
- 3/4 cup sour cream or plain Greek yogurt
- 12 small corn tortillas, halved
- 3 cups freshly grated Monterey Jack cheese
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium heat, sauté onions in olive oil until softened. Add garlic, chili seasoning, and cumin; cook until fragrant.
- Stir in shredded chicken and green salsa; mix well. Remove from heat and incorporate sour cream until smooth.
- In a baking dish, layer half of the corn tortillas, followed by half of the chicken mixture and one-third of the cheese. Repeat layers with remaining ingredients.
- Bake for 15 minutes until bubbly and golden brown.
- Garnish with fresh cilantro, cotija cheese, jalapeños, and onion before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 of casserole (approx. 280g)
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg