Salsa Verde Chicken Casserole Recipe

4.5 33 35
Salsa Verde Chicken Casserole Recipe
Salsa Verde Chicken Casserole Recipe photo by Taste of Home
Publisher Photo

Salsa Verde Chicken Casserole Recipe

Read Reviews
4.5 33 35
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
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.
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

    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.

    • 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
    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

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    Reviews forSalsa Verde Chicken Casserole

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

    "This is amazingly good!!!"

    MY REVIEW
    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."

    MY REVIEW
    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."

    MY REVIEW
    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."

    MY REVIEW
    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!"

    MY REVIEW
    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."

    MY REVIEW
    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!"

    MY REVIEW
    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."

    MY REVIEW
    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!"

    MY REVIEW
    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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