- 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
- 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.
Reviews forSalsa Verde Chicken Casserole
"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"
"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!"
"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!"
"This is so good! I used flour tortillas - thank you for sharing!!"
"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!"
"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."
"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!"
"This is amazingly good!!!"
"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."