Salsa Verde Chicken Casserole Recipe
- 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
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.
Reviews for Salsa Verde Chicken Casserole
"I just made this tonight. IT IS DELICIOUS! Thank youThe only thing I would do differently is make sure the final layer has tomatoes on top so the cheese doesn't get too crusty."
"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."
"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."
"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!"
"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."
"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!"
"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."
"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!"
"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."
"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."
"Great! Family loved it."
"This was good--will make again, but with a milder salsa!!!"
"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."
"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."
"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.!!!"
"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."
"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!"
"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."
"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..."
"Very easy and tasty!"
"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!!"
"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!!!"
"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."
"Yummy good and so easy to make. My family loved it"
"Sounds like a fun dish to try . I will try soon. 4 stars"
"I would use a green chile enchilada sauce instead of salsa verde and flour tortillas.........from Texas........."The Pink Chef of Dallas""
"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!"
"This is very tasty and my family loves it. Will make again!"
"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."
"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!"
"Great recipe. Even our 3 1/2 yr old loved it. Although we didn't use quite 2 cups of chicken ....it still turned out great!"