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
