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Salsa Verde Chicken Casserole Recipe

Salsa Verde Chicken Casserole Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Salsa Verde Chicken Casserole

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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."

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!"

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."

Reviewed Apr. 11, 2015

"We love this recipe. It's one of our favorites -- fresh tasting and delicious. It's what I often make for friends who have had babies or just need a meal, and people always rave about it. More than one person has said it's hands down the best meal anyone made for them."

Reviewed Mar. 11, 2015

"Great! Family loved it."

Reviewed Mar. 4, 2015

"Not good"

Reviewed Oct. 12, 2014

"This was good--will make again, but with a milder salsa!!!"

Reviewed Sep. 30, 2014

"This was good. I used flour tortillas and cut them into 1/4. My family didn't rave about this recipe but they liked it."

Reviewed Sep. 1, 2014

"Excellent! Not too spicy, so 6 year old loved it. Used flour tortillas because didn't have corn tortillas on hand. Tore then into pieces per prior reviews."

Reviewed Jul. 15, 2014

"i absolutely love this recipe. Ive made several versions to accomodate family members with allergies, and i haven't found one that i didn't like.!!!"

Reviewed Jul. 7, 2014

"Family loves this recipe. I really like the fact that it is so versatile. I've made it several times and tried some of the suggestions of reviewers, as well as creating my own versions. I prefer fresh tomatoes to canned, but drained canned diced tomatoes with chili's is great when in a hurry.Great recipe."

Reviewed Jul. 2, 2014

"My husband turned his nose up while I was preparing it but ate a second helping after it was made so I would say its a hit!"

Reviewed Jun. 11, 2014

"This dish is not only easy to prepare but delicious as well. Both my husband and I loved it and we will be having it again and again. I highly recommend this recipe as a volunteer field editor for Taste of Home."

Reviewed Jun. 11, 2014

"The family enjoyed this, was simple to make and very flavorful. I made it a couple days ahead which I would not necessarily recommend unless you like things a little more doughy (hubby liked, daughter did not). Would be great with seafood instead of chicken, too. Reminds me of one of my favorite dishes from a Mexican joint..."

Reviewed May. 24, 2014

"Very easy and tasty!"

Reviewed Mar. 5, 2014

"I made this for my large family and doubled the ingredients. Even the pickiest eaters loved it! I used half of the sour cream by substituting greek yogurt and I also used two cans of diced tomatoes with green chiles for half of the tomatoes called for. This is my new go to!!"

Reviewed Feb. 24, 2014

"Very nice,big hit! I did change the recipie as I did not have any tortillas and used tostitos scoops, I just crushed them! it was absolutely delish!!!"

Reviewed Feb. 22, 2014

"I changed the recipe a bit by using flour tortillas, and making enchiladas, rather than layering the ingredients. But either way, this dish is "delish". It'll be on my regular go-to list. I can hardly wait to make it again and try another variation."

Reviewed Feb. 17, 2014

"Yummy good and so easy to make. My family loved it"

Reviewed Feb. 15, 2014

"Sounds like a fun dish to try . I will try soon. 4 stars"

Reviewed Feb. 14, 2014

"I would use a green chile enchilada sauce instead of salsa verde and flour tortillas.........from Texas........."The Pink Chef of Dallas""

Reviewed Feb. 14, 2014

"Took reviewer's advice and tore the tortillas before layering. Otherwise, followed this recipe as written and it was wonderful! This would be great to take to a potluck!"

Reviewed Jan. 16, 2014

"This is very tasty and my family loves it. Will make again!"

Reviewed Sep. 30, 2013

"Have made this at least 4 times and loved it. It works for both my husband and my picky 6 year old. Fast and easy too. It's a nice change of pace."

Reviewed Feb. 7, 2013

"This already looked like a great recipe, but I love spicy, so I added some heat to it. I poured nearly a jar and a half of 2 (12oz) jars of salsa verde into the bottom of the pan to make sure it was well coated. I substituted 2 (14.5oz) cans fire roasted diced tomatoes w/ green chilies (drained) in place of the tomatoes, added chili powder to taste to the sour cream/chx/salsa mixture and used 12oz of pepper jack in place of the monterey. I also omitted the cilantro (not a fan of it) and used 3-4 large flour tortillas in place of the corn tortillas since they're less tough and rubbery, and cut them into large pieces (makes it easier and less of a hassle to slice when it's all done) Gave some to my mom and took the leftovers to work and got rave reviews all around! I also look forward to making the original version for those members of my family that can't handle heat!"

Reviewed Jan. 15, 2013

"Great recipe. Even our 3 1/2 yr old loved it. Although we didn't use quite 2 cups of chicken still turned out great!"

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Wine Pairings

Sweet White Wine

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