Get ready to meet your new favorite weeknight dinner. This Salsa Verde Chicken Casserole is the perfect marriage of creamy, cheesy, and tangy flavors, all baked into one incredibly easy and satisfying dish. We’re talking tender shredded chicken and soft corn tortillas enveloped in a luscious, tangy salsa verde cream sauce, then baked under a blanket of bubbly, golden-brown cheese. It’s a guaranteed crowd-pleaser that delivers big on flavor without spending hours in the kitchen.
Whether you’re looking for a quick meal for a busy Tuesday or a comforting dish to share with friends, this recipe is the answer. It’s simple to assemble, endlessly customizable, and perfect for meal prep. Let’s dive into what makes this casserole an absolute must-try.
Just a few simple ingredients for a flavor-packed dinner.
Why This is the Best Salsa Verde Chicken Casserole
There are many recipes out there, but this one truly stands out. It’s designed to be as simple as possible without sacrificing an ounce of that authentic, vibrant flavor you crave.
Incredibly Easy: We use pre-cooked rotisserie chicken and canned salsa verde to cut down on prep time dramatically. It’s a true “dump-and-bake” style recipe that comes together in minutes.
Perfectly Creamy: A simple mix of sour cream and cream cheese creates a rich, tangy sauce that perfectly balances the bright salsa verde. No canned soups needed!
Minimal Ingredients: You only need a handful of simple, easy-to-find ingredients to create this masterpiece.
Meal-Prep Friendly: This casserole is fantastic for making ahead. Assemble it and keep it in the fridge for later, or freeze it for a future dinner emergency.
Ingredients You’ll Need
One of the best parts of this easy Salsa Verde Chicken Casserole is the short and simple ingredient list. Here’s what you’ll need to grab.
For the Casserole
Shredded Chicken: A rotisserie chicken is your best friend here for speed and flavor, but any cooked, shredded chicken will work.
Salsa Verde: Use your favorite store-bought brand. A 16-ounce jar is perfect. Look for one with a medium heat level for a balanced flavor.
Corn Tortillas: They soften beautifully in the sauce, adding authentic texture and flavor.
Cream Cheese: This is the secret to an ultra-creamy sauce. Let it soften for easy mixing.
Sour Cream: Adds a cooling tang that complements the salsa verde perfectly.
Shredded Cheese: A Mexican cheese blend or Monterey Jack melts beautifully. We’ll use a generous amount for that irresistible cheese pull.
Onion & Garlic: These aromatics build the foundational flavor of the sauce.
Spices: Cumin and oregano add a touch of earthy, savory depth.
Optional Toppings
Freshly chopped cilantro
Diced avocado or guacamole
A dollop of sour cream or Mexican crema
Sliced jalapeños for extra heat
Step-by-Step Instructions
Making this creamy Salsa Verde Chicken Casserole is as easy as 1-2-3. Follow these simple steps for a perfect result every time.
1. Prep Your Ingredients
Start by preheating your oven to 375°F (190°C) and lightly greasing a 9×13 inch baking dish. If you haven’t already, shred your cooked chicken. Chop your onion and mince the garlic. Cut your corn tortillas into bite-sized strips or squares.
2. Make the Creamy Filling
In a large bowl, combine the softened cream cheese and sour cream. Whisk until smooth. Stir in the salsa verde, chopped onion, minced garlic, cumin, and oregano. Once the sauce is well-mixed, gently fold in the shredded chicken and about half of the shredded cheese. This creates the rich, flavorful heart of your casserole.
Look at those creamy, cheesy layers!
3. Assemble the Casserole
Now it’s time to layer. Spread a thin layer of the chicken mixture on the bottom of your prepared baking dish. Arrange a single layer of tortilla pieces over the sauce. Top with about half of the remaining chicken mixture. Repeat with another layer of tortillas and the final layer of the chicken mixture. For a similar dish with a different flavor profile, you might enjoy this Chicken Cordon Bleu Casserole.
4. Bake to Perfection
Sprinkle the remaining shredded cheese evenly over the top. Bake, uncovered, for 25-30 minutes, or until the casserole is hot and bubbly and the cheese is melted and golden. Let it rest for 5-10 minutes before serving. This allows the casserole to set, making it easier to serve.
Tips for Recipe Success
Want to make your Salsa Verde Chicken Casserole even better? Here are a few expert tips.
Soften the Cream Cheese: Make sure your cream cheese is at room temperature. It will blend seamlessly into the sauce without any lumps.
Don’t Skip the Rest: Letting the casserole rest after baking is crucial. It helps the layers firm up, so you can serve clean, beautiful slices instead of a soupy mess.
Use Quality Salsa Verde: The salsa verde is the star flavor, so choose a brand you love. Or, if you have time, make your own!
Cheese is Key: Grating your own cheese from a block will result in a smoother, creamier melt compared to pre-shredded cheese. For another cheesy favorite, check out this Philly Cheesesteak Pasta recipe.
Customizations and Variations
This recipe is a fantastic starting point. Feel free to make it your own with these delicious variations!
Add Beans: Stir in a can of drained and rinsed black beans or pinto beans with the chicken for extra fiber and protein.
Spice It Up: Add a pinch of cayenne pepper or a chopped jalapeño to the sauce for an extra kick of heat.
Go Low-Carb: For a keto-friendly version, you can omit the tortillas and bake the creamy chicken mixture on its own, similar to this Spinach Artichoke Chicken Bake.
What to Serve with Your Casserole
This Salsa Verde Chicken Casserole is a fantastic all-in-one meal, but it also pairs wonderfully with a variety of sides. Serve it with a simple side of Spanish Rice, a fresh green salad, or some cilantro-lime cauliflower rice for a complete and delicious meal.
Storage and Reheating Instructions
This is one of those recipes that tastes just as good, if not better, the next day. Here’s how to store and reheat it properly.
Storing Leftovers
Store any leftover casserole in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld together, making it an excellent option for lunch the next day.
Freezing the Casserole
This casserole freezes beautifully. You can freeze it baked or unbaked. Assemble the casserole in a freezer-safe dish, cover it tightly with a layer of plastic wrap and then a layer of aluminum foil. It can be frozen for up to 3 months. To bake from frozen, remove the plastic wrap, cover with foil, and bake at 375°F (190°C) for about 50-60 minutes, then uncover and bake for another 10-15 minutes until bubbly and golden.
You can, but the texture will be different. Corn tortillas tend to soften and almost melt into the sauce, creating a classic casserole texture. Flour tortillas will result in a slightly doughier, softer consistency.
The spice level depends entirely on the salsa verde you choose. For a mild casserole, use a mild salsa verde. For more heat, select a medium or hot version, or add a pinch of cayenne pepper to the sauce.
Absolutely! This is a great make-ahead meal. Assemble the entire casserole, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time.
For the ultimate shortcut, a store-bought rotisserie chicken is perfect. Alternatively, you can boil or poach chicken breasts until cooked through, then shred them with two forks or in a stand mixer with the paddle attachment for a few seconds.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or place the entire baking dish back in a 350°F oven for about 15-20 minutes, or until heated through.
Ready to Cook?
This Salsa Verde Chicken Casserole is more than just a recipe; it’s a solution to the “what’s for dinner?” dilemma. It’s a comforting, flavorful, and incredibly easy meal that your whole family will love. Give it a try, and I guarantee it will earn a permanent spot in your recipe rotation. When you make it, don’t forget to share your creations and tag us on Pinterest!
The ultimate cheesy and creamy Salsa Verde Chicken Casserole!
Salsa Verde Chicken Casserole Recipe
FL Recipes
Salsa Verde Chicken Casserole (The Easiest, Creamiest Recipe!)
An incredibly easy and creamy Salsa Verde Chicken Casserole recipe made with shredded chicken, corn tortillas, and a luscious salsa verde cream sauce. The perfect cheesy and flavorful weeknight dinner that's ready in under an hour!
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Cut the corn tortillas into 1-inch strips.
In a large bowl, whisk together the softened cream cheese and sour cream until smooth. Stir in the salsa verde, chopped onion, minced garlic, cumin, and oregano.
Gently fold the shredded chicken and 1.5 cups of the shredded cheese into the sauce mixture until everything is well combined.
Spread a thin layer of the chicken mixture on the bottom of the prepared dish. Top with a layer of tortilla strips. Add half of the remaining chicken mixture, followed by another layer of tortillas. Top with the rest of the chicken mixture.
Sprinkle the remaining 1.5 cups of cheese evenly over the top. Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
Let the casserole rest for 5-10 minutes before serving. Garnish with fresh cilantro, diced avocado, or other desired toppings.
Nutrition
Calories: 485kcalProtein: 30gFat: 32gFiber: 3g
Notes
Make-Ahead Tip: Assemble the casserole without baking, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time. Freezer Tip: Assemble in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Bake from frozen, adding about 30 minutes to the total bake time.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
