If you’re ready to fall head over heels for your new weeknight staple, look no further than this Salsa Verde Chicken Casserole Recipe. Cozy layers of tender shredded chicken, zesty salsa verde, black beans, and sweet corn come together with plenty of melty cheese and soft tortilla strips—creating one bubbly, golden pan of irresistible goodness. Bursting with vibrant flavors, easy to assemble, and endlessly versatile, this casserole is a crowd-pleaser that tastes like a celebration (with barely any effort!). Whether you’re feeding picky kids, hungry teens, or a table of friends, this recipe never fails to bring the wow factor—without a pile of dishes.
Ingredients You’ll Need
The beauty of this Salsa Verde Chicken Casserole Recipe is how it transforms humble ingredients into something magical. Each element not only brings its own flavor and texture but also plays a crucial role in giving the casserole its signature color and comfort factor—don’t skip a thing!
- Cooked shredded chicken: Rotisserie chicken makes this recipe effortless, but any cooked chicken will work—white or dark meat both taste great!
- Salsa verde: Bright and tangy, this green salsa infuses the entire dish with bold flavor and gentle heat.
- Black beans: Hearty, protein-packed, and slightly earthy, black beans anchor the casserole and add a lovely bite.
- Frozen corn: Sweet and colorful, corn brings pops of juiciness that balance the zesty salsa.
- Cumin: Warm and aromatic, cumin adds depth and a hint of smokiness to each layer.
- Chili powder: Expect a gentle kick—use more for added heat or keep it mild for little ones.
- Small flour or corn tortillas: Sliced into strips, these become delightfully soft, so each bite is comforting but never mushy.
- Shredded Monterey Jack cheese (or Mexican blend): The gooey cheese blanket is an absolute must—feel free to mix in Pepper Jack for extra zest!
- Sour cream: Dolloped on top, it offers the creamiest, tangiest counterpoint to all that spice.
- Chopped fresh cilantro (optional): A sprinkle adds a burst of freshness—skip it only if you must!
- Salt and pepper: Essential for rounding out and balancing all the flavors.
How to Make Salsa Verde Chicken Casserole Recipe
Step 1: Prep Your Oven and Dish
Start by preheating your oven to 375°F (190°C)—this gives you just the right temperature for melting cheese perfection without drying anything out. Lightly grease a 9×13-inch baking dish (a little nonstick spray or a brush of oil works wonders for easy cleanup).
Step 2: Mix the Casserole Ingredients
In a big bowl, combine your shredded chicken, salsa verde, drained black beans, thawed corn, cumin, chili powder, salt, and pepper. Stir well to evenly coat everything—every bite should get a little bit of everything!
Step 3: Build the Layers
Scatter half of the tortilla strips on the bottom of your baking dish. These will soak up all the zesty juices and become meltingly tender. Next, spread half the chicken mixture evenly over the tortillas, then top with half of your shredded cheese for dreamy, oozy layers. Repeat with the remaining tortillas, chicken mixture, and cheese, creating that classic casserole stack.
Step 4: Bake Until Bubbly
Cover the dish with foil and bake for 20 minutes. This will allow the flavors to meld and the cheese to start melting deep within the casserole. Remove the foil and bake for another 10 minutes, until the top is golden and the cheese is blissfully bubbly.
Step 5: Finish and Top
Let your Salsa Verde Chicken Casserole Recipe cool for about five minutes—this helps the layers set and makes serving easier. Just before serving, generously dollop with sour cream and shower with chopped fresh cilantro for extra color and zip.
How to Serve Salsa Verde Chicken Casserole Recipe
Garnishes
Garnishing isn’t just for looks—it adds big flavor boosts! A fresh sprinkle of cilantro and creamy swirls of sour cream are classics, but don’t be afraid to offer sliced avocado, lime wedges, or even a few pickled jalapeños on the side if you’re craving a kick.
Side Dishes
This Salsa Verde Chicken Casserole Recipe holds its own, but some fluffy Mexican rice or Southwest quinoa makes it even heartier. A crunchy side salad with citrusy dressing or a pile of quick pickled red onions can help cut through the richness, keeping dinner lively and bright.
Creative Ways to Present
Want to wow your dinner guests? Dish up servings in individual ramekins for a bistro-chic look, or scoop the casserole onto tostadas or into crisp lettuce wraps for a playful, hands-on twist. You can even slice small squares and serve them on a platter for a unique party appetizer!
Make Ahead and Storage
Storing Leftovers
Leftover Salsa Verde Chicken Casserole Recipe keeps beautifully! Simply cover your baking dish tightly or transfer leftovers to an airtight container and refrigerate for up to four days. The flavors mellow and meld, often making the next day’s helping even tastier.
Freezing
Feel free to make this casserole ahead—assemble and bake, then let it cool completely. Wrap tightly in plastic wrap and a layer of foil, label, and freeze for up to three months. If you plan to freeze in smaller portions, use freezer-safe containers for easy reheating. Thaw in the fridge overnight before reheating.
Reheating
Warm individual servings in the microwave, or reheat in a 350°F (175°C) oven—covered with foil to keep it moist—until hot throughout. Add a fresh sprinkle of cheese or another dollop of sour cream to jazz it up before serving.
FAQs
Can I use rotisserie chicken instead of cooking my own?
Absolutely! Rotisserie chicken cuts the prep time in half and still delivers deliciously tender results. Just shred or dice it finely before mixing with the other ingredients.
Is the Salsa Verde Chicken Casserole Recipe spicy?
It’s got a gentle warmth from salsa verde and chili powder, but nothing too fiery—totally family-friendly! If you love heat, toss in some chopped jalapeños or opt for a spicier salsa verde.
Can I substitute the beans or add other veggies?
Yes, you can swap black beans for pinto or white beans. Feel free to toss in sautéed onions, bell peppers, or zucchini to amp up the veggie factor and add even more color and nutrients.
Which tortillas work best—corn or flour?
Both are fantastic! Corn tortillas create a slightly heartier, more traditional texture, while flour tortillas have a softer, milder bite. Choose whichever your family prefers (or use a mix for something unique!).
Can I assemble the casserole ahead of time?
You sure can. Assemble your Salsa Verde Chicken Casserole Recipe up to a day in advance, cover tightly, and refrigerate. When ready to bake, let it sit at room temperature for 20–30 minutes first, then pop it in the oven as directed.
Final Thoughts
If there’s ever a time to shake up your dinner routine, this Salsa Verde Chicken Casserole Recipe is it. With its bold flavors, cheesy comfort, and irresistibly easy prep, it’s destined to become a regular at your table. Give it a whirl soon—your taste buds (and your weeknights) will thank you!
Print
Salsa Verde Chicken Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
This Salsa Verde Chicken Casserole is a delicious and easy-to-make dish that combines tender shredded chicken with flavorful salsa verde, black beans, corn, and gooey melted cheese, all layered between tortillas. It’s a comforting and satisfying meal that’s perfect for a family dinner or potluck.
Ingredients
Shredded Chicken:
3 cups cooked shredded chicken
Salsa Verde Mixture:
2 cups salsa verde, 1 teaspoon cumin, 1 teaspoon chili powder, salt and pepper to taste
Additional Ingredients:
1 can (15 oz) black beans (rinsed and drained), 1 cup frozen corn (thawed), 8 small flour or corn tortillas (cut into strips), 2 cups shredded Monterey Jack cheese (or Mexican blend), ½ cup sour cream, ¼ cup chopped fresh cilantro (optional)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare Chicken Mixture: In a large bowl, combine shredded chicken, salsa verde, black beans, corn, cumin, chili powder, salt, and pepper.
- Layer Casserole: Layer half of the tortilla strips, chicken mixture, and cheese in the baking dish. Repeat layers.
- Bake: Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes until cheese is bubbly.
- Serve: Let cool for 5 minutes, then top with sour cream and cilantro before serving.
Notes
- Use rotisserie chicken for a quick shortcut.
- Customize with pinto beans or sautéed onions and peppers.
- For extra heat, add jalapeños or spicy salsa verde.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: about 1½ cups
- Calories: 440
- Sugar: 4 g
- Sodium: 840 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 31 g
- Cholesterol: 85 mg
