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Salsa Verde Chicken Casserole

Salsa verde chicken casserole with tender shredded chicken, roasted poblano peppers, and saucy salsa verde baked until bubbly. Layered tortillas and Monterey Jack create a melty top with a vibrant green finish for a fast Mexican weeknight bake.
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Prep Time 15 minutes
Cook Time 35 minutes
rest 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Shredded chicken
  • 3 cup cooked shredded chicken
Salsa and dairy
  • 2 cup salsa verde
  • 1 cup sour cream
  • 1 cup chicken broth
Cheese
  • 2 cup shredded Monterey Jack cheese divided
Tortillas and vegetables
  • 12 corn tortillas
  • 0.5 cup diced white onion
  • 0.25 cup fresh cilantro, chopped
  • 2 poblano peppers, roasted, peeled, and sliced
Seasoning and serving
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 1 lime wedges for serving

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Mix the salsa verde sauce
  1. Preheat the oven to 350°F. In a bowl, 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 shredded chicken, poblano peppers, and 1 cup of the salsa mixture, then repeat with the remaining tortillas, chicken, poblanos, and salsa mixture.
Bake and rest
  1. Sprinkle the remaining Monterey Jack cheese over the top. Bake for 30-35 minutes at 350°F until bubbly and the cheese is melted and golden.
Garnish and serve
  1. Rest the casserole for 10 minutes. Garnish with chopped cilantro and serve with lime wedges.

Notes

For clean slicing and the best set, let the casserole rest the full 10 minutes before serving so the cheese firms up slightly. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat portions in the oven until warmed through. Freezing is not recommended because tortillas can soften after thawing. For a lighter option, use low-fat sour cream and reduce cheese to 1 1/2 cups while keeping the salsa mixture the same.