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Salsa Verde Chicken Casserole

Salsa verde chicken casserole with bubbly melted Monterey Jack, tender shredded chicken, and layered corn tortillas in a vibrant green salsa sauce. A quick weeknight Mexican-style bake that turns creamy and golden on top after a short rest for cleaner slices and easier serving.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Cooked shredded chicken
  • 3 cup cooked shredded chicken
Salsa verde
  • 2 cup salsa verde
Sour cream
  • 1 cup sour cream
Chicken broth
  • 1 cup chicken broth
Monterey Jack cheese
  • 2 cup shredded Monterey Jack cheese, divided
Corn tortillas
  • 12 corn tortillas
White onion
  • 0.5 cup diced white onion
Fresh cilantro
  • 0.25 cup fresh cilantro, chopped
Poblano peppers
  • 2 poblano peppers, roasted, peeled, and sliced
Lime wedges
  • 1 lime wedges for serving
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 9x13 inch baking dish

Method
 

Prepare the salsa verde mixture
  1. Preheat the oven to 350°F. Whisk together salsa verde, sour cream, and chicken broth, then season with salt and pepper.
Layer the casserole
  1. Tear the corn tortillas into pieces and layer half in the bottom of a 9x13 inch baking dish. Top with half the chicken, poblano peppers, and 1 cup of the salsa mixture.
Repeat and finish with cheese
  1. Repeat the layers with the remaining tortillas, chicken, poblanos, and salsa mixture. Sprinkle the remaining Monterey Jack cheese over top.
Bake, rest, and garnish
  1. Bake for 30 to 35 minutes at 350°F until bubbly with melted, golden cheese. Rest for 10 minutes, then garnish with chopped cilantro and serve with lime wedges.

Notes

Pro tip: use evenly shredded, warm chicken so the sauce coats quickly and the casserole bakes through uniformly. Refrigerate leftovers in an airtight container up to 3 days; reheat in the oven or microwave until hot. Freezing is not recommended because the tortillas and sour cream can lose texture after thawing. For a lighter option, swap sour cream for plain Greek yogurt for a similar tang with higher protein.