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Salsa Verde Chicken Casserole

90 reviews
Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Janet McCormick, Proctorville, Ohio

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jan. 09, 2024

This is a rich and surprisingly tasty rendition of a number of Tex-Mex dishes molded into one packed, beautiful casserole. Best of all, it’s ready in hardly any time! —Janet McCormick, Proctorville, Ohio

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Test Kitchen Tips
  • Some like it hot! Add sliced jalapenos to kick the flavor up a notch.
  • When substituting canned tomatoes for fresh, drain them first so you don't end up with soup.
  • Flour tortillas also work well.
  • Leftovers make a hearty breakfast. Serve with a fried or poached egg.

    • Watch How to Make Salsa Verde Chicken Casserole

    Test Kitchen Approved

    Salsa Verde Chicken Casserole

    90 reviews
    Prep Time 10 min
    Cook Time 20 min
    Yield 6 servings

    Ingredients

    • 2 cups shredded rotisserie chicken
    • 1 cup sour cream
    • 1-1/2 cups salsa verde, divided
    • 8 corn tortillas (6 inches)
    • 2 cups chopped tomatoes
    • 1/4 cup minced fresh cilantro
    • 2 cups shredded Monterey Jack cheese
    • Optional toppings: Additional salsa verde, avocado slices, thinly sliced green onions and fresh cilantro leaves
    Text Ingredients

    Directions

    1. In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish.
    2. Layer with half the tortillas and chicken mixture; sprinkle with half the tomatoes, all the minced cilantro and half the cheese. Repeat layers with the remaining tortillas, chicken mixture, tomatoes and cheese.
    3. Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and toppings of your choice.

    Nutrition Facts

    1 serving: 400 calories, 23g fat (13g saturated fat), 102mg cholesterol, 637mg sodium, 22g carbohydrate (5g sugars, 3g fiber), 26g protein.

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