Salsa Verde Chicken Casserole Recipe
If you’re looking for a no-fuss, flavor-packed dinner that wows every time, this Salsa Verde Chicken Casserole Recipe deserves a spot on your weekly rotation. It layers tender chicken, zesty salsa verde, melting cheese, hearty black beans, and corn between soft corn tortillas, turning pantry staples into a meal that tastes like a festive celebration. Whether you’re serving family or friends, this casserole brings vibrant Mexican-inspired flavors to your table in less than an hour.
Ingredients You’ll Need
The best part of this casserole? Every ingredient pulls its weight, contributing color, texture, or a punch of flavor you’d miss if left out. Nothing complicated here, just straightforward elements that create magic together.
- Chicken: Use 3 cups of shredded cooked chicken—rotisserie makes this extra easy! Juicy and shreds perfectly for a hearty bite.
- Salsa verde: 2 cups of tangy salsa verde bring a bright, lively kick that sets this casserole apart from its red-sauced cousins.
- Sour cream: 1 cup mixed in for irresistible creaminess and a subtle tang that mellows the spice.
- Black beans: 1 can (15 oz), drained and rinsed, add protein, color, and a satisfying, earthy note.
- Corn: 1 cup frozen corn (thawed) brings a fresh sweetness and golden pop that wakes up every bite.
- Monterey Jack cheese: 1 1/2 cups shredded for stretch, gooey melt, and mild creaminess—plus those golden edges!
- Cilantro: 1/2 cup chopped lifts everything with fresh, herbal brightness.
- Corn tortillas: 8 small, cut into quarters, become rustic layers, soaking up all those wonderful flavors.
- Cumin: 1/2 teaspoon offers a subtly smoky, warm backbone.
- Garlic powder: 1/2 teaspoon adds aromatic depth without extra chopping.
- Salt and pepper: Season to taste for that perfect savory finish.
- Lime wedges & extra cilantro: For serving, each brings a burst of brightness at the table.
How to Make Salsa Verde Chicken Casserole Recipe
Step 1: Prep Your Oven and Dish
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with a little oil or nonstick spray. This ensures easy cleanup and helps every golden edge lift out like a dream.
Step 2: Mix the Filling
In a big mixing bowl, combine the shredded chicken, salsa verde, sour cream, black beans, thawed corn, 1 cup of the cheese, chopped cilantro, cumin, garlic powder, salt, and pepper. Give everything a good stir until it’s evenly coated and the flavors start mingling. This mix alone smells amazing!
Step 3: Layer It Up
Layer half of your quartered corn tortillas across the bottom of the prepared baking dish, overlapping them if needed. Spoon half the chicken mixture over the top, spreading it out evenly. Repeat with the rest of the tortillas and the remaining chicken mixture. Top everything with the last 1/2 cup of cheese for that irresistible bubbling finish.
Step 4: Bake the Casserole
Cover the casserole with foil and bake for 20 minutes so the flavors mingle and everything gets hot and cozy. Then, remove the foil and let it bake another 10 minutes until the cheese is melty and bubbly with those gorgeous golden-brown spots.
Step 5: Rest, Garnish, and Serve
Let your Salsa Verde Chicken Casserole Rest for 5 minutes after baking—trust me, this helps everything set and makes it easier to serve. Before digging in, scatter over fresh cilantro and tuck lime wedges around the edges for a zesty squeeze to brighten each plate.
How to Serve Salsa Verde Chicken Casserole Recipe
Garnishes
A generous shower of chopped cilantro and a few lime wedges are my go-to finishing touches. They bring fresh, zippy flavor and a pop of color that makes the whole dish even more inviting! If you’re feeling extra, a dollop of sour cream or sliced jalapeños always garners rave reviews.
Side Dishes
Pair your casserole with a crisp side salad—something with romaine, sliced radishes, and avocado is stellar. A scoop of Mexican rice or some sliced fresh fruit makes this meal feel complete and keeps dinner satisfying but bright.
Creative Ways to Present
Slice the casserole into neat squares for a dinner party, or spoon out rustic servings straight from the dish for a casual family dinner. Garnish each plate with a colorful sprinkle of extra cilantro and a lime wedge. For potlucks, I love baking this in a disposable tin for easy transport—it travels beautifully!
Make Ahead and Storage
Storing Leftovers
Any extra Salsa Verde Chicken Casserole Recipe keeps beautifully in the fridge for up to 4 days. Simply cover the dish tightly with foil or transfer portions to airtight containers—easy grab-and-go lunches are at your fingertips!
Freezing
This casserole is a weeknight superhero because it freezes perfectly. Cool it completely, wrap tightly, and freeze for up to 3 months. To reheat, thaw overnight in the fridge before warming it in the oven so the flavors stay vivid and the texture remains comforting.
Reheating
Individual portions reheat in the microwave in just a couple of minutes, while the whole casserole can be reheated, covered, in a 350°F oven until hot and bubbly. Add a splash of salsa verde before reheating if you want to freshen things up!
FAQs
Can I use flour tortillas instead of corn?
Corn tortillas are traditional and give a heartier, slightly chewy texture, but flour tortillas will work in a pinch if that’s what you have—just note they may be softer after baking.
What’s the best way to shred the chicken?
If you have leftover cooked chicken or rotisserie, just use two forks to pull it apart. For fresh chicken, poach breasts or thighs, let them cool slightly, then shred—super simple!
Is this Salsa Verde Chicken Casserole Recipe gluten-free?
Absolutely, as long as you’re using certified gluten-free corn tortillas and double-checking your salsa verde and other ingredients, this casserole fits perfectly into a gluten-free menu.
How can I make this casserole spicier?
To turn up the heat, mix in chopped jalapeños or use a spicier salsa verde. Chipotle powder or hot sauce stirred into the filling also does wonders for spice lovers.
Can I prep this casserole in advance?
Totally! Assemble the Salsa Verde Chicken Casserole Recipe up to a day ahead, cover tightly, and refrigerate unbaked. When ready, bake straight from the fridge, adding a few extra minutes to the cooking time as needed.
Final Thoughts
If you’re craving a comforting, lively meal that invites everyone to the table, give this Salsa Verde Chicken Casserole Recipe a try. It’s quick, customizable, and always a crowd-pleaser—you’ll want to save leftovers (if there are any) because it’s just as cozy the next day!
Print
Salsa Verde Chicken Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
This Salsa Verde Chicken Casserole is a comforting and flavorful dish that’s perfect for a family dinner. Layers of tender chicken, salsa verde, black beans, corn, and cheese come together in a delicious baked casserole.
Ingredients
Shredded Chicken:
- 3 cups shredded cooked chicken
Salsa Verde Mixture:
- 2 cups salsa verde, 1 cup sour cream, 1 can (15 oz) black beans (drained and rinsed), 1 cup frozen corn (thawed), 1 1/2 cups shredded Monterey Jack cheese, 1/2 cup chopped cilantro, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, salt and pepper to taste
Additional Ingredients:
- 8 small corn tortillas (cut into quarters), lime wedges and extra cilantro for serving
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Mix Chicken and Salsa: In a large bowl, combine shredded chicken, salsa verde, sour cream, black beans, corn, 1 cup of cheese, cilantro, cumin, garlic powder, salt, and pepper. Mix well.
- Layer Ingredients: Place half of the tortilla pieces in the baking dish. Spoon half of the chicken mixture over the tortillas. Repeat with remaining tortillas and chicken mixture. Top with remaining cheese.
- Bake: Cover with foil and bake for 20 minutes. Uncover and bake for 10 more minutes until cheese is melted and bubbly.
- Serve: Let it rest for 5 minutes before serving. Garnish with lime wedges and cilantro.
Notes
- This casserole is great for meal prep and freezes well. For extra heat, add jalapeños or spicier salsa verde. Rotisserie chicken can be used for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 3g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
