Salsa Verde Chicken Casserole Recipe

4.5 41 43
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 41 43
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 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.

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    • 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 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
    Abigail User ID: 9254646 286343
    Reviewed Apr. 8, 2018

    "I guess you have to subscribe to be allowed to save recipes....stupid of you ask me...I subscribed then gave all magazines to hospital..never read one"

    MY REVIEW
    Susan User ID: 9446552 286143
    Reviewed Apr. 5, 2018

    "Surprisingly good! This was somewhat similar to a chicken enchillada bake that I make but I liked it way better. I love the diced tomatoes but will probably omit the cilantro next time. A quarter of a cup is an aweful lot for my taste."

    MY REVIEW
    Czwhiz User ID: 6445291 285678
    Reviewed Mar. 26, 2018

    "Omnomnom! Yes, it's a little more runny than most casseroles. Doesn't matter. Still super easy. Still good. Throw some chips or tortillas out there with it and it'll be fine. My guys loved this. ADDITIONS/CHANGES: Added a few chopped jalape?os. Topped with black olives. ON THE TOP/SIDE: fine sliced cabbage with Tajin seasoning, lime juice and a little sugar and fresh avocado. NEXT TIME: will try drained mild Rotel and skip the jalape?os and a can of black beans, maybe corn. Thanks so much for posting!"

    MY REVIEW
    LA User ID: 9411987 282414
    Reviewed Jan. 21, 2018

    "I followed the assembly and cooking instructions, but I used shredded chicken breasts I poached in my own spice mix and stock and made the salsa verde and tortillas from scratch. I also added diced white onion along with the sprinkle of tomatoes on each layer. Served this with a very simple salad of chopped romaine hearts and homemade pico. This was a really good dish and I will keep this simpler version on hand for those times when I don't have the luxury of time to make the components from scratch. Good dish!"

    MY REVIEW
    IslandWife User ID: 6007790 279553
    Reviewed Dec. 19, 2017

    "This is so good! I used flour tortillas - thank you for sharing!!"

    MY REVIEW
    bethjw User ID: 1713638 278452
    Reviewed Nov. 28, 2017

    "I wasn't too sure about this one, as I have never used green salsa. Made as stated in the recipe, with no changes. And I wouldn't change a thing!! Absolutely loved it! I am single and living alone, and love Mexican food! So this was right up my alley - enough for lunches, and a supper later in the week too! I think this winter it will be a pleasant dish to have handy, though I may have to use canned tomatoes!"

    MY REVIEW
    Jogeng09 User ID: 7370803 278400
    Reviewed Nov. 27, 2017

    "I was pleasantly surprised at how flavorful this is. I was concerned at first because the recipe doesn't call for any seasoning, but the salsa (I used Herdez Roasted Salsa Verde) provided plenty of zip. I made only very minor changes ... used light sour cream instead of full-fat, and used a can of diced tomatoes, well drained, in place of fresh. If necessary, this can be made in a slow cooker instead of in the oven; cook on the Low setting for about 3 hours."

    MY REVIEW
    Beverly User ID: 9193693 269753
    Reviewed Jul. 20, 2017

    "I only made changes to use what I had on hand. I used four 10" flour tortillas, two for each layer, all cut in half with straight side facing outward. I used two 12.5 Oz cans of Costco chicken breast, drained, and my homemade salsa verde. I used pre-shredded Mexican cheese mix that was in my fridge. I also divided the chopped tomatoes so I had some on each layer & topped off with a light skim of salsa verde on top. This casserole is GREAT! Will definitely be cooking again!"

    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."

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