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Salsa Verde Chicken Casserole

 Salsa Verde Chicken Casserole
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.