Salsa Verde Chicken Casserole (Printable Version)

Zesty salsa verde and shredded chicken layered with tortillas, beans, corn and cheese for an easy Tex-Mex bake.

# What You Need:

→ Protein & Dairy

01 - 3 cups cooked chicken breast, shredded
02 - 1 ½ cups shredded Monterey Jack cheese
03 - 1 cup sour cream

→ Vegetables & Condiments

04 - 1 (16 oz) jar salsa verde
05 - 1 (15 oz) can black beans, rinsed and drained
06 - 1 ½ cups frozen or canned corn kernels, drained if necessary
07 - 1 small red onion, finely chopped
08 - 2 cloves garlic, minced

→ Starches

09 - 10 small corn tortillas, cut into strips

→ Seasonings

10 - 1 tsp ground cumin
11 - ½ tsp chili powder
12 - ½ tsp salt
13 - ¼ tsp black pepper

→ Optional Toppings

14 - ¼ cup chopped fresh cilantro
15 - 1 avocado, sliced
16 - Lime wedges

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with cooking spray or butter.
02 - In a large mixing bowl, stir together the shredded chicken, black beans, corn, chopped red onion, minced garlic, half of the shredded Monterey Jack cheese, ground cumin, chili powder, salt, and black pepper until evenly distributed.
03 - In a separate bowl, whisk the salsa verde and sour cream together until smooth and well combined.
04 - Spread a thin, even layer of the salsa verde sauce across the bottom of the prepared casserole dish. Arrange half of the corn tortilla strips in an even layer over the sauce.
05 - Spread half of the chicken mixture evenly over the tortilla strips. Drizzle generously with more salsa verde sauce.
06 - Repeat the layering process with the remaining tortilla strips, chicken mixture, and salsa verde sauce, spreading each layer evenly.
07 - Sprinkle the remaining shredded Monterey Jack cheese evenly across the top of the casserole.
08 - Cover the dish tightly with aluminum foil and bake for 25 minutes until heated through.
09 - Remove the foil and continue baking for 10 minutes, or until the cheese is bubbly and lightly golden on top.
10 - Let the casserole stand for 5 minutes before serving. Garnish with chopped fresh cilantro, sliced avocado, and lime wedges if desired. Serve warm.

# Helpful Tips:

01 -
  • This is the kind of dish that makes people close their eyes on the first bite and reach for seconds before finishing the first serving.
  • Everything comes together in one dish, which means cleanup is almost nonexistent and the flavors meld into something far greater than their individual parts.
  • It reheats beautifully the next day, making it an absolute champion for meal prep or leftover lunches that actually feel exciting.
02 -
  • Do not skip the five minute rest because cutting into it immediately means everything runs together into a soupy mess on the plate.
  • Check your corn tortilla labels carefully if gluten is a concern because some brands process on shared equipment and that matters more than most people realize.
  • Under baked casseroles look done on top while staying wet and structurally weak underneath, so trust the full baking time before pulling it out.
03 -
  • Taste your salsa verde before mixing it with the sour cream because brands vary wildly in acidity and salt, and adjusting at that stage saves the whole dish.
  • Tear a few extra tortilla strips and scatter them on top during the last ten minutes for added crunch that contrasts the creamy interior.

Go Back