Salsa Verde Chicken Casserole
Total TimePrep/Total Time: 30 min.
- 2 cups shredded rotisserie chicken
- 1 cup 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
- In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. 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 half the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese.
- Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and, if desired, optional toppings.
Test Kitchen Tips
Nutrition Facts1 serving: 400 calories, 23g fat (13g saturated fat), 102mg cholesterol, 637mg sodium, 22g carbohydrate (5g sugars, 3g fiber), 26g protein.
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Jan 15, 2019
This wasn’t that great. Not a lot of flavor.
Nov 3, 2018
This was great! It won't be "soupy" or "runny" if you use Roma tomatoes, cut them in half crosswise and squeeze out the seeds before dicing.
Oct 15, 2018
This was easy to put together and very tasty. I would have liked a bit more heat, so I'd add some jalapenos to jazz it up a little. However, it's very good as is and I highly recommend it.
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
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.
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!
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!
Dec 19, 2017
This is so good! I used flour tortillas - thank you for sharing!!
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!
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.