Chicken Tortilla Casserole with Salsa Verde

Chicken Tortilla Casserole with Salsa Verde

Chicken Tortilla Casserole with Salsa Verde

Tex-Mex flavors abound in this creamy, warm, and soothing baked chicken dish known as Salsa Verde Chicken Tortilla Casserole. This is a fantastic chicken recipe that the whole family will enjoy. It has layers of creamy, spicy chicken that are paired with corn tortillas, fresh tomatoes, and loads of cheese.

I used shredded chicken breasts for this recipe, but you could also use thighs or even rotisserie chicken. To learn how to cook chicken fast in an Instant Pot and how to shred chicken quickly, see my list of helpful tips below.

tortillas: To make this recipe gluten-free and to give it a more genuine Mexican flavor, use corn tortillas.

green salsa (green salsa) For the freshest flavor, try my recipe for Roasted Tomatillo Salsa Verde, or substitute your preferred brand of green salsa from the grocery store.

For the creamiest chicken filling, use sour cream.

Monterey Jack cheese, shredded, for the casserole’s wonderful gooey cheese topping!

chopped tomatoes

cilantro: Depending on how you feel about this herb, use as little or as much as you’d like!

Chicken Tortilla Salad with Salsa Verde
With tender shredded chicken, hot salsa verde, corn tortillas, tomatoes, and cheese, this Salsa Verde Chicken Tortilla Bake is a mouthwateringly creamy layered dish. Every one of your favorite Mexican flavors in one dish!

▢2 medium chicken breasts, cooked and shredded (or rotisserie chicken)
▢8 small corn tortillas
▢2 cups salsa verde, divided
▢1 cup sour cream
▢1 cup tomatoes, diced
▢¼ cup cilantro, finely chopped
▢2 cups Monterey Jack cheese, shredded


Set the oven to 400 °F.

Fill the bottom of a 9″ x 13″ oven-safe baking dish with 1/2 cup salsa verde.
Make a layer of tortillas, trimming as required.

Sour cream, leftover salsa verde, and chicken shreds should all be combined. Top the tortillas with half of this mixture.

On top of the chicken mixture, sprinkle half of the diced tomatoes and half of the cilantro.

Add half of the cheese shavings.

Repeat the layers of cheese, tomatoes, cilantro, tortillas, and chicken.

Bake until bubbling for 20 to 25 minutes at 400°F.

To brown the cheese, place it under the broiler for 5 minutes.
Serve after taking the dish out of the oven and adding a little cilantro as a garnish.

Refrigerate leftovers in a covered container. The baking dish should be covered with foil and heated at 350°F for 15 to 20 minutes to warm.
Wrap the food in tight plastic wrap before freezing it for up to three months. Then bake as recommended after thawing in the fridge overnight.