Salsa Verde Chicken Casserole – A Flavorful Tex-Mex Delight



Get ready to indulge in a mouthwatering Tex-Mex delight with this Salsa Verde Chicken Casserole recipe. Packed with shredded rotisserie chicken, tangy salsa verde, and a blend of cheese, this casserole is a crowd-pleasing favorite. Quick and easy to prepare, it’s perfect for busy weeknights or casual gatherings. Let’s dive into the details of this delicious recipe!


Salsa Verde Chicken Casserole – A Flavorful Tex-Mex Delight

This Salsa Verde Chicken Casserole is a cheesy, flavorful Tex-Mex dish that combines tender shredded rotisserie chicken with tangy salsa verde and layers of corn tortillas. Topped with fresh tomatoes, cilantro, and melted cheese, this casserole is sure to satisfy your cravings for a hearty, comforting meal.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 6


  • 2 cups shredded rotisserie chicken
  • 1 cup sour cream
  • 1-1/2 cups salsa verde divided
  • 8 corn tortillas 6 inches
  • 2 cups chopped tomatoes
  • 1/4 cup minced fresh cilantro
  • 2 cups shredded Monterey Jack cheese
  • Optional toppings: Additional salsa verde avocado slices, thinly sliced green onions, and fresh cilantro leaves


  • In a small bowl, combine the shredded rotisserie chicken, sour cream, and 3/4 cup of salsa verde.
  • Spread 1/4 cup of salsa verde on the bottom of a greased 8-inch square baking dish.
  • Layer half of the corn tortillas on top of the salsa verde, followed by half of the chicken mixture.
  • Sprinkle half of the chopped tomatoes, minced cilantro, and shredded Monterey Jack cheese over the chicken layer.
  • Repeat the layers with the remaining tortillas, chicken mixture, tomatoes, and cheese.
  • Bake the casserole, uncovered, at 400°F until bubbly and the cheese is melted, approximately 20-25 minutes.
  • Serve the Salsa Verde Chicken Casserole with the remaining salsa verde and your choice of toppings such as avocado slices, thinly sliced green onions, and fresh cilantro leaves.


For an extra kick of heat, add sliced jalapenos to the casserole.
If using canned tomatoes instead of fresh, remember to drain them before adding to the recipe.
Flour tortillas can be used as a substitute for corn tortillas.
Leftovers of this casserole make a hearty breakfast when paired with a fried or poached egg.

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