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–+ servings

Salsa Verde Chicken Casserole

A delicious and comforting casserole combining tender shredded chicken with salsa verde, sour cream, and Monterey Jack cheese.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition

Ingredients
  

Chicken
  • 2 cups cooked, shredded chicken Use rotisserie or leftover chicken.
  • 1 cup salsa verde Adds a zesty kick.
  • 1 cup sour cream Can substitute with Greek yogurt.
  • 1 cup shredded Monterey Jack cheese Can mix with other cheeses.
  • 1 cup corn kernels Fresh, frozen, or canned.
  • 1 can (15 ounces) black beans Rinsed and drained.
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 8 pieces corn tortillas Cut into strips.
  • Salt and pepper to taste Essential for seasoning.
  • Fresh cilantro (optional) For garnish.

Equipment

  • 9x13 inch baking dish

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Shred the cooked chicken into bite-sized pieces.
  3. Measure and prepare all ingredients.
  4. Cut corn tortillas into 1-inch wide strips.
  5. Grease a 9x13-inch baking dish and layer half of the tortilla strips on the bottom.
  6. In a large bowl, mix shredded chicken, salsa verde, sour cream, garlic powder, cumin, chili powder, corn, black beans, salt, and pepper. Spread half of this mixture over the tortilla layer.
  7. Sprinkle half of the shredded cheese on top of the chicken mixture.
  8. Repeat the layering process with remaining tortilla strips, chicken mixture, and cheese.
  9. Cover with aluminum foil and bake for 25 minutes.
  10. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden brown.
  11. Let cool for 5 minutes before serving.

Nutrition

Calories: 350kcalProtein: 25gSodium: 800mg

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