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A Salsa Verde Chicken casserole topped with melted cheese, chopped cilantro, sliced avocado, and a dollop of sour cream sits in a white dish on a wooden surface next to fresh cilantro.

Salsa Verde Chicken Casserole

If you love easy comfort food with bold flavor, this Salsa Verde Chicken Casserole is a must-make. It’s creamy, cheesy, and layered with tender chicken, corn tortillas, and tangy salsa verde for a dish that feels a little like enchiladas but with much less work.
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Ingredients

  • 2 –3 cups shredded cooked chicken rotisserie works great
  • 1 16 oz jar salsa verde
  • 1 8 oz block cream cheese, softened
  • 1/2 cup sour cream or Greek yogurt for a high protein option
  • 1 cup shredded Mexican blend cheese
  • 1 pack Al Pastor Seasoning
  • Salt & pepper to taste
  • 8 –10 corn tortillas whole or torn into pieces
  • shredded Pepper jack cheese for layering

Topping

  • Avocado
  • tomato
  • Fresh cilantro
  • Green onions or jalapeños optional

Instructions

  • Preheat oven to 350°F.
  • In a large bowl mix together:
  • salsa verde, cream cheese, sour cream, garlic powder, Al Pastor seasoning packet, and salt & pepper.
  • Fold in the shredded chicken and 1 cup of cheese.
  • In a 9x13 baking dish, layer:
  • half of the torn tortillas
  • half of the chicken mixture
  • Repeat with the remaining tortillas and chicken mixture.
  • Top with 1 cup shredded cheese.
  • Cover with foil and bake 25 minutes, then uncover and bake 10 more minutes until hot and bubbly.
  • Garnish with cilantro, green onions, or jalapeños.
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