This Salsa Verde Chicken Tortilla Casserole has layers of pan toasted corn tortillas, shredded poached chicken, Monterey Jack cheese and a homemade salsa verde, all bake until hot and bubbly brown.

Salsa Verde Chicken Tortilla Casserole l SimplyScratch.com (11)

When I make this, my house literally smells like a Mexican restaurant. I love it. Maybe it’s the fresh tortillas I buy and have to cook and toast in a skillet, creating this amazing toasted corn aroma through out the house? It’s mouthwateringly delicious.

So this casserole is all kinds of yum. And can be made [mostly] from scratch with homemade salsa verde, left over shredded roasted or poached chicken — which is what I did. I don’t make tortillas or cheese from scratch. This casserole was so simple to throw together and was utterly delicious, not to mention it smelled heavenly.

Salsa Verde Chicken Tortilla Casserole l SimplyScratch.com (18)

As things layered with cheese normally do.

Salsa Verde Chicken Tortilla Casserole l SimplyScratch.com (00)

To Make This Salsa Verde Chicken Tortilla Casserole You Will Need:

  • yellow onion
  • garlic
  • salsa verde
  • diced green chiles
  • shredded cooked chicken
  • sour cream
  • crumbled cotija
  • shredded Monterey Jack cheese.
  • 12 yellow corn tortillas

I bought fresh tortillas that are raw and need to be cooked in a skillet. I prefer this as they taste infinitely better and only take about 40 to 60 seconds. Once the tortilla is cooked, I leave it in the skillet a smidgen longer to toast. If using already cooked tortillas, you’ll need to toast them still. Though I highly, highly suggest purchasing fresh tortillas.

Salsa Verde Chicken Tortilla Casserole l SimplyScratch.com (001)

Salsa Verde Chicken Tortilla Casserole l SimplyScratch.com (1)

Sauté 1 cup of diced yellow onion in olive oil until tender, then add in the 1 clove [finely minced] garlic and cooked for 1 to 2 minutes. Then add the cooked onion mixture and 4 ounces diced green chiles into a bowl with the shredded cooked chicken. Toss to combine.

Salsa Verde Chicken Tortilla Casserole l SimplyScratch.com (2)

In a 10 x 10 x 2 metal baking pan [affiliate], arrange 4 of the toasted corn tortillas.

Salsa Verde Chicken Tortilla Casserole l SimplyScratch.com (3)

Salsa Verde Chicken Tortilla Casserole l SimplyScratch.com (4)

Top with 1/2 of the chicken mixture and spread a 1/2 cup of the salsa verde over top.

Salsa Verde Chicken Tortilla Casserole l SimplyScratch.com (5)

Then spread 1/3 cup of sour cream over top of the salsa.

Next, sprinkle with 2 tablespoons crumbled cotija and 1/2 cup of the Monterey Jack cheese.

Then repeat a second time; 4 toasted tortillas, the rest of the chicken mixture, 1/2 cup salsa verde, 1/3 cup sour cream, 2 tablespoons cotija and 1/2 cup of Monterey Jack cheese.

Top with the last 4 tortillas and the remaining 1/2 cup of salsa and 1/3 cup of sour cream.

Top with the last 2 tablespoons of cotija and cup of Monterey Jack. Slide the whole pan into your preheated 350° oven to bake for 30 to 40 minutes, or until the salsa verde chicken tortilla casserole is bubbling and the cheese is golden brown.

Salsa Verde Chicken Tortilla Casserole l SimplyScratch.com (12)

I really wish you could smell this.

Salsa Verde Chicken Tortilla Casserole l SimplyScratch.com (13)

This could feed four or 3 small portions if you are having some sides like refried beans and rice. Otherwise 4 generous portions is perfect. I just sprinkle with a little fresh cilantro and serve it with hot sauce.

My entire family LOVES this recipe and I hope yours does too!

Salsa Verde Chicken Tortilla Casserole l SimplyScratch.com (14)

Enjoy! And if you give this Salsa Verde Chicken Tortilla Casserole recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Salsa Verde Chicken Tortilla Casserole l SimplyScratch.com (15)

Print Recipe Pin Recipe
4.45 from 9 ratings
Leave a Review »
Yield: 6 servings

Salsa Verde Chicken Tortilla Casserole

This Salsa Verde Chicken Tortilla has layers of corn tortillas, shredded chicken, cheese and a homemade salsa verde. Bake until hot and bubbly brown.

Ingredients

  • 12 (6-inch) corn tortillas, pan toasted
  • 2 teaspoons olive oil
  • 1 cup diced yellow onion
  • 2 cloves garlic
  • kosher salt
  • 1 (4 ounce) can diced green chiles
  • 3 cups shredded cooked chicken
  • cups salsa verde, or tomatillo salsa
  • 1 cup sour cream
  • 6 tablespoons crumbled Cotija cheese
  • 2 cups freshly grated Monterey Jack Cheese

Instructions 

  • Preheat your oven to 375°.
  • Heat the oil in a skillet on medium-low and sauté onions until softened and translucent, about 8 minutes. Add in garlic and cook 1 to 2 minutes. Then place the onions and garlic along with the green chiles into a bowl with the cooked and shredded chicken, stir to combine.
  • Place 4 toasted tortillas into the bottom of a 10x2 square metal pan (an 8x8 pan can be used if in a pinch, just overlap more). Spread half of the chicken/onion mixture on top of the tortillas, then 1/2 cup of salsa, 1/3 cup sour cream, 2 tablespoons cotija and 1/3 of the Monterey Jack cheese. Repeat one more time; 4 more tortillas, the remaining chicken mixture, 1/2 cup salsa, 1/3 cup sour cream, 2 tablespoons cotija and half of the remaining Monterey Jack cheese.
  • Then, for the last layer, place the remaining tortillas on top and spread the salsa and sour cream, then sprinkle with the last of the cotija and Monterey Jack cheese.
  • Bake on the middle rack of your oven for 35 to 40 minutes or until the cheese is golden brown on top.
  • Serve with a scattering of fresh cilantro leaves.
Serving: 1g, Calories: 583kcal, Carbohydrates: 30g, Protein: 32g, Fat: 37g, Saturated Fat: 18g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 121mg, Sodium: 1100mg, Potassium: 491mg, Fiber: 2g, Sugar: 7g, Vitamin A: 983IU, Vitamin C: 5mg, Calcium: 448mg, Iron: 2mg

Salsa Verde Chicken Tortilla Casserole l SimplyScratch.com (16)