Salsa Verde Chicken Casserole

(from cmcothron47’s recipe box)

Source: Taste of Home (from RecipeThing user cokerlj)

Categories: Casseroles, Chicken, Mexican


  • 2 cups shredded rotisserie chicken
  • 1 cup sour cream
  • 16 oz jar salsa verde
  • 8 corn tortillas (6 inches)
  • 2 cups chopped tomatoes
  • * 1/4 cup minced fresh cilantro
  • 2 cups shredded Monterey Jack cheese
  • * I added a 4 oz can diced green chilies because it was really bland
  • Optional toppings: Avocado slices, thinly sliced green onions or Picante sauce.


  1. Spread 1/4 cup salsa in the bottom of a greased baking dish.

  2. In a small bowl, combine the chicken, sour cream, diced green chilies and remainder of the salsa. Also stir in the minced fresh cilantro.

  3. Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese.

  4. Bake, uncovered, at 400 degrees until bubbly, 20-25 minutes. Serve with desired optional toppings.

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