Salsa Verde Chicken Casserole
Stumped for dinner ideas... whip up this delicious Salsa Verde Chicken Casserole! Perfect blend of cheesy goodness and tangy salsa Verde!
Ingredients
- 1 tablespoon olive oil
- ½ onion diced
- 1 pinch kosher salt
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 3 cups cooked shredded chicken
- 32 ounces salsa Verde 2 16-ounce jars
- ¾ cup sour cream or plain Greek yogurt
- 12 small corn tortillas cut in half
- 3 cups freshly shredded Monterey Jack cheese
- Optional toppings: Chopped fresh cilantro crumbled cotija cheese, jalapeno slices, chopped red onion
Instructions
- Preheat the oven to 375°F. Grease a 9x12-inch casserole dish and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and salt, cooking until softened. Stir in garlic, chili powder, and cumin, and cook for another minute.
- Stir in the chicken until well incorporated. Remove from heat.
- In a large bowl, combine salsa Verde and sour cream. Mix until smooth.
- Layer ¾ cup of the salsa mixture on the bottom of the casserole dish. Top with 8 tortilla halves.
- Add half of the chicken mixture, 1 cup of salsa Verde, and ½ cup cheese.
- Repeat with another layer of tortillas, the remaining chicken, another cup of salsa Verde, and another ½ cup cheese.
- Finish with a final layer of tortillas, the remaining salsa Verde, and the remaining cheese.
- Bake for 15-20 minutes until the cheese is melted and bubbly. Add optional toppings and serve.
Tried this recipe?Let us know how it was!