Salsa Verde Chicken Casserole Recipe
Salsa Verde Chicken Casserole Recipe photo by Taste of Home
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Salsa Verde Chicken Casserole Recipe

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4.5 33 35
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This is a rich and surprisingly tasty rendition of all the Tex-Mex dishes molded into one packed, beautiful casserole. Best of all, it’s ready in no time! —Janet McCormick, Proctorville, Ohio
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 2 cups shredded rotisserie chicken
  • 1 cup (8 ounces) 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 (8 ounces) shredded Monterey Jack cheese
  • Optional toppings: avocado slices, thinly sliced green onions or fresh cilantro leaves

Nutritional Facts

1 serving (calculated without optional toppings): 400 calories, 23g fat (13g saturated fat), 102mg cholesterol, 637mg sodium, 22g carbohydrate (5g sugars, 3g fiber), 26g protein.


  1. Combine the chicken, sour cream and 3/4 cup salsa in a small bowl. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish.
  2. Layer with half of the tortillas and chicken mixture; sprinkle with the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.
  3. Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Serve with remaining salsa and, if desired, optional toppings. Yield: 6 servings.

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.
  • Originally published as Salsa Verde Chicken Casserole in Simple & Delicious February/March 2013, p53

    Sweet White Wine

    Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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    AmericanDutchess User ID: 6554617 268352
    Reviewed Jun. 24, 2017

    "This is amazingly good!!!"

    Lorrie User ID: 9164829 265796
    Reviewed May. 9, 2017

    "I just made this tonight. IT IS DELICIOUS! Thank you

    The only thing I would do differently is make sure the final layer has tomatoes on top so the cheese doesn't get too crusty."

    dlasnv User ID: 5083574 261984
    Reviewed Mar. 2, 2017

    "Amy, I think your mistake was adding salsa verde to each layer. That is not what the recipe directs. I made this and the corn tortillas held up very well, even as leftovers the next day. The flavors were great. Because I did not have any rotisserie chicken, I cooked a couple large chicken breasts seasoned with taco seasoning. Will definitely make again."

    Amy User ID: 9031824 259543
    Reviewed Jan. 11, 2017

    "This had amazing flavor but the corn tortillas basically disintegrated. It was a soupy mess. Followed the recipe exactly except I added a little more salsa verde to each layer."

    lamplighter1 User ID: 8251759 256357
    Reviewed Nov. 3, 2016

    "Amazingly delicious and so quick to make!

    This recipe needs no changes. But we really enjoy salsa verde so I use extra. And I have used canned, diced tomatoes if I did not have fresh on hand! This is a frequent meal at our house!"

    Hauna User ID: 8148158 246025
    Reviewed Mar. 25, 2016

    "I made this tonight. Absolutely delicious! I cooked my own chicken breasts with a southwest seasoning but followed the recipe except I sprinkled some frozen corn on with the tomatoes and cilantro to add a little texture. I will certainly make this regularly only maybe adding a little more spice."

    jenahrist User ID: 8807212 245516
    Reviewed Mar. 16, 2016

    "I drained the salsa verde before I mixed it with the sour cream and chicken. I cut the tortillas into 2 in. strips. THIS WAS PERFECT! My fiance who is an inspiring chef, praised me for how delicious it was! I was very impressed that my picky 11 year old loved it as well!"

    nenagirl User ID: 5574047 242616
    Reviewed Jan. 26, 2016

    "Recipe came up on Facebook newsfeed so we decided to give it a try. The only variation in our dish was using 1 can of drained diced tomato(basil, oregano, garlic)since that is what we had. We also divided the tortillas into 1/4 as suggested by another reviewer. It was delicious and at the rate we are eating there will be nothing left."

    Dnpop User ID: 8483299 237791
    Reviewed Nov. 21, 2015

    "I really wanted to like this but it turned out to be a soupy (even though I cooked my own chicken beasts), tasteless mess. All you could taste was cilantro. I do not recommended this recipe!"

    angcy User ID: 1160970 226843
    Reviewed May. 24, 2015

    "If you like casserole with a different twist, this is a really delish and easy recipe. It tastes like enchillas-ish from those not-so-Mexican restaurants. But it works for us when we are looking for easy and delish weekday meals. I added jalape?os (since I am out of green chiles) this time. I also serve it with avocado to it."

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