Ingredients
For the Casserole:
- 1 tablespoon olive oil
- ½ medium onion, diced
- 1 pinch kosher salt
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 3 cups shredded cooked chicken
- 32 ounces salsa verde (two 16-ounce jars)
- ¾ cup sour cream, room temperature
- 12 small corn tortillas, cut in half
- 3 cups shredded Monterey Jack cheese
Optional Toppings:
- Chopped fresh cilantro
- Crumbled cotija cheese
- Jalapeno slices
- Chopped red onion
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9×12-inch casserole dish and set it aside to prepare for layering the casserole.
- Sauté Aromatics and Chicken: Heat the olive oil in a large skillet over medium heat. Add the diced onion and kosher salt, cooking until the onion softens, about 2 minutes. Stir in minced garlic, chili powder, and ground cumin, cooking for an additional minute until fragrant. Add the shredded cooked chicken and mix well. Remove the skillet from heat.
- Mix Salsa Verde and Sour Cream: In a large bowl, combine the salsa verde and room temperature sour cream. Stir thoroughly until the sour cream is fully incorporated into the salsa verde, creating a creamy sauce base.
- Assemble the Casserole: Spread ¾ cup of the salsa verde mixture evenly on the bottom of the prepared casserole dish. Layer 8 halves of corn tortillas over the sauce. Add half of the chicken mixture on top, then spoon 1 cup of salsa verde mixture over the chicken, followed by ½ cup of shredded Monterey Jack cheese.
- Repeat Layers: Place another layer of 8 tortilla halves over the cheese, then spread the remaining half of the chicken mixture. Top with another cup of salsa verde and ½ cup of cheese.
- Final Layer: Add a last layer of 8 tortilla halves, pour the remaining salsa verde mixture evenly over them, and finish with the remaining shredded cheese scattered on top.
- Bake: Place the casserole dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden around the edges.
- Add Toppings and Serve: Once baked, remove from the oven and allow to cool slightly. Garnish with optional toppings such as chopped fresh cilantro, crumbled cotija cheese, jalapeno slices, and chopped red onion. Serve warm and enjoy!
Notes
- Using room temperature sour cream helps it blend smoothly with the salsa verde for a creamy sauce.
- Shredded rotisserie chicken is a great shortcut to save time without sacrificing flavor.
- You can substitute corn tortillas with flour tortillas if preferred, but corn keeps the dish more traditional and gluten-free.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- Adjust the chili powder and jalapeno slices to control the heat level according to your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
- Diet: Gluten Free
