Salsa Verde Chicken Casserole (Print View)
Zesty Tex-Mex casserole with shredded chicken, salsa verde, black beans, corn and melted Monterey Jack.
# What You'll Need:
→ Protein & Dairy
01 - 3 cups cooked chicken breast, shredded
02 - 1 1/2 cups shredded Monterey Jack cheese
03 - 1 cup sour cream
→ Vegetables & Condiments
04 - 1 (16 oz) jar salsa verde
05 - 1 (15 oz) can black beans, rinsed and drained
06 - 1 1/2 cups frozen or canned corn kernels, drained if necessary
07 - 1 small red onion, finely chopped
08 - 2 cloves garlic, minced
→ Starches
09 - 10 small corn tortillas, cut into strips
→ Seasonings
10 - 1 tsp ground cumin
11 - 1/2 tsp chili powder
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
→ Optional Toppings
14 - 1/4 cup chopped fresh cilantro
15 - 1 avocado, sliced
16 - Lime wedges
# Step-by-Step Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish.
02 - In a large mixing bowl, stir together the shredded chicken, black beans, corn, chopped onion, garlic, half of the shredded cheese, cumin, chili powder, salt, and pepper until evenly combined.
03 - In a separate bowl, mix the salsa verde and sour cream until smooth and well blended.
04 - Spread a thin layer of the salsa verde sauce on the bottom of the prepared casserole dish. Arrange half of the corn tortilla strips evenly over the sauce.
05 - Spread half of the chicken mixture over the tortilla strips, then drizzle with additional salsa verde sauce.
06 - Repeat the layering with remaining tortilla strips, chicken mixture, and salsa verde sauce.
07 - Sprinkle the remaining shredded Monterey Jack cheese evenly over the top layer.
08 - Cover the dish tightly with aluminum foil and bake for 25 minutes.
09 - Remove the foil and continue baking for 10 minutes, until the cheese is bubbly and lightly golden on top.
10 - Let the casserole stand for 5 minutes before serving. Garnish with chopped cilantro, avocado slices, and lime wedges if desired. Serve warm.
# Expert Suggestions:
01 -
- It turns humble pantry staples into something that tastes like you spent all day cooking.
- The layered tortilla strips soak up the salsa verde and create this irresistible mix of crispy edges and soft, saucy center.
02 -
- If you skip greasing the dish, the bottom layer will cement itself to the pan and you will be chiseling tortilla shards for twenty minutes.
- Letting the casserole rest those five minutes before slicing is the difference between a neat serving and a soupy mess on the plate.
03 -
- Shred the chicken while it is still warm because cold chicken turns into a stubborn, stringy mess that fights back.
- Cut the tortilla strips no wider than half an inch so they soften evenly and integrate into the casserole rather than sitting in chewy clumps.