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

Salsa Verde Chicken Casserole Recipe

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4.5 26
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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

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

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.

Directions

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

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.

Sweet White Wine

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

Reviews for Salsa Verde Chicken Casserole

AVERAGE RATING
   (27)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
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
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
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."

MY REVIEW
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."

MY REVIEW
Reviewed Mar. 11, 2015

"Great! Family loved it."

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