The Night I Fell for a Casserole
My kitchen smelled like a fiesta. Green salsa bubbled with roasted chicken. I took one bite and was hooked. The tangy sauce hugged the tender meat perfectly. Ever want a meal that feels like a warm hug? This dish does that for me. It turns a simple Tuesday into something special. The smell alone makes everyone gather around. I knew I needed this recipe in my life forever.
My First Kitchen Surprise
My first try was a bit messy. I accidentally used a whole jar of salsa. The result was saucier than I planned. But you know what? It was even better. That happy mistake taught me to relax. Cooking is about joy, not perfection. A good meal brings people together. That is what truly matters in any kitchen.
Why the Flavors Sing
Two things make this casserole magic. First, the salsa verde’s bright zip cuts through the rich cheese. Second, the tortillas get soft but keep a little bite. This creates a wonderful texture in every forkful. It is comfort food with a spark. Which flavor combo surprises you most, the tangy and creamy or the soft and chewy? Tell me in the comments below!
A Dish with Deep Roots
This style of cooking comes from Northern Mexico. Families have baked similar dishes for generations. They used local chiles and fresh tortillas. It is a tradition of sharing and feeding a crowd. *Did you know “salsa verde” simply means “green sauce”?* Its main ingredient is the tangy tomatillo. What is your favorite family dish to share? I would love to hear your stories.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Shredded chicken | 3 cups | Cooked |
| Salsa verde | 1 (16 oz) jar | |
| Sour cream | 1 (8 oz) container | |
| Cream of chicken soup | 1 (10.5 oz) can | |
| Chicken broth | 1/2 cup | |
| Ground cumin | 1 teaspoon | |
| Chili powder | 1 teaspoon | |
| Garlic powder | 1/2 teaspoon | |
| Salt and black pepper | To taste | |
| Corn tortillas | 10-12 | Cut into strips |
| Monterey Jack cheese | 2 cups | Shredded, divided |
| Colby Jack cheese | 1 cup | Shredded |
How To Make Salsa Verde Chicken Casserole
This casserole is pure comfort food. It comes together fast for a busy night. Let’s get your family a tasty dinner.
Step 1 Grab a big bowl for mixing. Add your shredded chicken and salsa verde. Then spoon in the sour cream and soup. Pour in the broth and all your spices. Step 2 Mix everything until it is well combined. (A hard-learned tip: taste the mix now. Adjust salt before baking!). This is your creamy, flavorful filling. Step 3 Spread a little filling in your dish. Layer half the tortilla strips on top. Then add half the filling and half the cheese. Repeat the layers one more time. Step 4 Cover the dish with foil. Bake at 350°F for 30 minutes. Then remove the foil and bake 15 more minutes. The top should be bubbly and golden. What’s the best way to shred cooked chicken? Share below!Three Tasty Twists On The Classic
This recipe is a wonderful starting point. You can change it up any night. Try one of these fun spins for something new.
Black Bean & Corn Swap chicken for two cans of beans. Add a cup of frozen corn. It’s a hearty, meat-free meal. Spicy Chipotle Kick Use a can of chipotle soup instead. Add a diced jalapeño to the mix. It will warm you right up. Summer Garden Fresh Stir in zucchini and tomatoes. Use fresh cilantro on top. Perfect for using farmer’s market finds. Which twist sounds best to you? Vote in the comments!Serving Your Masterpiece
This casserole stands proud on its own. But a few extras make it a feast. Here are my favorite ways to serve it.
Start with a simple side salad. A cool avocado slice on top is perfect. Cilantro and extra salsa make great garnishes. For drinks, try a crisp Mexican lager. A lime sparkling water is great too. Both cut through the rich cheese nicely. Which would you choose tonight: the beer or the sparkler?
Keep It For Later
Store leftovers in the fridge for three days. Reheat single servings in the microwave. Use the oven for a crispier top. Freeze the whole casserole before baking. Thaw it overnight in your fridge. My neighbor swears by this freezer trick. It saves her busy Tuesday nights. Why does this matter? A ready meal stops takeout stress. Always label your container with the date. Do you prefer fridge or freezer meals?
Quick Fixes For You
Is your casserole too runny? Bake it five minutes longer. Are the tortillas getting soggy? Try lightly toasting them first. Is the flavor a bit flat? Add more salsa verde on top. A little extra spice fixes most problems. Why does this matter? Simple tweaks build your kitchen confidence. You can rescue almost any dinner. What is your go-to fix for a bland dish?
Your Questions, Answered
Can I make this gluten-free? Yes, use corn tortillas and check your soup label. Many brands offer gluten-free cream soups.
How far ahead can I assemble it? You can put it together one day early. Keep it covered in your refrigerator until baking.
What can I use instead of sour cream? Plain Greek yogurt works very well. It adds a similar creamy, tangy taste.
Can I double the recipe for a crowd? Absolutely. Use two baking dishes side by side. You may need a little extra bake time.
What is the best chicken for shredding? I use leftover rotisserie chicken. You can also boil or bake chicken breasts.
From My Kitchen To Yours
I hope this casserole brings your table joy. It is a true family favorite here. Share a picture of your creation. Tag Savory Discovery on Pinterest with your photos. I would love to see your tasty twist. Happy cooking! —Elowen Thorn.
Salsa Verde Chicken Casserole
Description
A creamy, cheesy, and flavorful casserole with tender shredded chicken and salsa verde, layered with corn tortillas.
Ingredients
Instructions
- Preheat your oven to 350°F.
- In a large bowl, combine the shredded chicken, salsa verde, sour cream, cream of chicken soup, chicken broth, ground cumin, chili powder, garlic powder, salt, and black pepper. Mix until well combined.
- Spread a thin layer of the chicken mixture into the bottom of a baking dish.
- Layer half of the tortilla strips over the mixture. Top with half of the remaining chicken mixture, then sprinkle with half of the Monterey Jack and Colby Jack cheeses.
- Repeat the layers with the remaining tortilla strips, chicken mixture, and cheeses.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden.
Notes
- For a spicier kick, use a hot salsa verde or add diced jalapeños to the chicken mixture.
