Description
This Salsa Verde Chicken Casserole is a warm, hearty dish featuring tender chicken, cheesy tortillas, and a creamy salsa verde sauce. It is quick to prepare and perfect for a comforting weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (16 ounce) jar salsa verde
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 (6-inch) corn tortillas, cut into 1-inch strips
- 2 cups shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Add shredded chicken, black beans, and diced tomatoes with green chilies to the skillet. Stir to combine.
- In a separate bowl, whisk together salsa verde, sour cream, milk, chili powder, cumin, salt, and black pepper to create the green sauce for your Chicken Tomatillo Casserole.
- Spread 1/3 of the salsa verde mixture on the bottom of the prepared baking dish.
- Arrange half of the tortilla strips over the salsa verde mixture. Top with half of the chicken mixture and half of the shredded Monterey Jack cheese.
- Repeat the layers: another 1/3 of the salsa verde mixture, remaining tortilla strips, remaining chicken mixture, and remaining cheese.
- Pour the remaining salsa verde mixture over the top of the casserole.
- Bake for 25-30 minutes, or until the Cheesy Salsa Verde Chicken Casserole is bubbly and the cheese is melted and lightly golden.
- Remove from the oven and let stand for 5 minutes before serving. Garnish with fresh cilantro. This Easy Salsa Verde Chicken Casserole Recipe is now ready to enjoy.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the salsa verde mixture.
- You can prepare the chicken and sauce ahead of time and assemble the casserole just before baking.
- Leftovers of this Southwestern Chicken Casserole with Salsa Verde can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to use rotisserie chicken for a quicker preparation of this Quick Salsa Verde Chicken Casserole Dinner.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 450
- Sugar: 7g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg