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    Home » Entrées/Main Dishes » Gluten-Free Casseroles » Salsa Verde Chicken Tortilla Casserole

    Salsa Verde Chicken Tortilla Casserole

    Published: Sep 23, 2020 · Modified: Mar 19, 2021 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 17 Comments

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    Salsa Verde Chicken Tortilla Casserole is a creamy, cozy, comforting baked chicken dish, bursting with Tex-Mex flavours! Layers of creamy, spicy chicken alternated with corn tortillas, fresh tomatoes and lots of cheese make this a delicious chicken dish your whole family will love.

    Salsa Verde Chicken Tortilla Bake in a blue casserole dish

    This Salsa Verde Chicken Tortilla Bake is a deliciously creamy layered casserole filled with juicy shredded chicken, spicy salsa verde, corn tortillas, tomatoes, and cheese. Your favourite Mexican flavours, all in one dish!

    Using salsa verde (green salsa made with tomatillos) makes this baked chicken dish bright and spicy! This chicken tortilla bake was so easy to put together and you may even have enough left over for dinner the following day. A win!

    Love the convenience of casseroles? You might like this Baked Fajita Chicken Casserole, this All-time Favourite Cheesy Broccoli Cauliflower Casserole with Bacon, this (oh-so-good) Cheesy Tomato Gnocchi Bake, and my three recipes for Shepherd's Pie.

    Jump to:
    • ❤️Why you'll love this recipe
    • 🛒 Ingredients
    • 🔪 Instructions
    • 👍🏼 Helpful Tips
    • Ways to use shredded chicken
    • 🥶 Storage and freezing instructions
    • More recipes for 30-minute meals!
    • 📖 Recipe

    ❤️Why you'll love this recipe

    With layers like lasagna and the flavours of chicken enchiladas, this irresistible chicken tortilla casserole is easy to make, even on a busy weeknight.

    It's simple enough for a beginning cook to prepare, yet it has all the feel of something Mom would have lovingly prepared when you were kids!

    🛒 Ingredients

    chicken: I use shredded chicken breasts, but you can substitute thighs or even use rotisserie chicken. See my Helpful Tips below for how to cook chicken quickly in an Instant Pot and the easiest way to shred chicken.

    tortillas: Use corn tortillas to keep this dish gluten-free and for more authentic Mexican flavours.

    salsa verde: (green salsa) Use my recipe for Roasted Tomatillo Salsa Verde for the freshest flavour, or you can use your favourite store-bought green salsa.

    sour cream: for the creamiest chicken filling

    cheese: Monterey Jack, shredded, to top the casserole with gooey cheesy perfection!

    tomatoes: diced

    cilantro: Use as little or as much as you like, depending on how you feel about this herb!

    close up view of Salsa Verde Chicken Tortilla Bake

    🔪 Instructions

    If you assemble all your ingredients first, this salsa verde chicken tortilla casserole is quick to make. Here's a quick description of what you'll do. Complete instructions are in the recipe card below.

    1. You'll begin by combining shredded chicken with salsa verde and sour cream.
    2. Next, spread a little salsa verde in the bottom of a 9" x 13" ovenproof baking dish, then the layering begins!
    3. Start with a layer of corn tortillas, followed by half the creamy shredded chicken mixture.
    4. Add half the diced tomatoes and half the cilantro on top of the chicken mixture.
    5. Sprinkle with half the shredded cheese.
    6. Repeat the layers: tortillas, chicken, tomatoes and cilantro, and cheese.
    7. Then pop it in the oven and bake at 400°F. for 20 - 25 minutes until bubbly.
    8. To brown the cheese, place the dish under the broiler for 5 minutes or so.
    9. And finally, garnish the casserole with a light sprinkle of cilantro and serve.
    Salsa Verde is the first layer in Chicken Tortilla Bake
    Start with a layer of salsa verde.
    Tortillas are the second layer in salsa verde chicken tortilla bake.
    Top it with a layer of corn tortillas.
    The third layer in Salsa Verde Chicken Tortilla Bake is a cheese mixture
    Add the creamy shredded chicken layer.
    Top layer of salsa verde chicken tortilla bake
    Add a layer of diced tomatoes, cilantro and shredded cheese, then repeat steps 2, 3 and 4.

    👍🏼 Helpful Tips

    Save time and cook chicken in an Instant Pot! Place chicken breasts on the trivet in the Instant Pot. Add 1 cup of chicken broth or water to the pot, cover, seal and set for 6 minutes.

    When the time is up, use the quick-release method to release the steam. Remove from the pot and shred the chicken before combining it with salsa verde and sour cream.

    Raw chicken breasts in an Instant Pot
    Shredding chicken with a stand mixer.

    Ways to use shredded chicken

    Here's the easiest way to shred chicken! While you can break the chicken into shreds using two forks, using an electric mixer works beautifully and is a real timesaver. Read more about how to shred chicken.

    While the photo shows four chicken breasts, I only use two to make this Salsa Verde Chicken Tortilla Casserole. Save the remaining shredded chicken and freeze for another day, or use it to make one of the following recipes:

    • Gluten-Free Blooming Quesadilla Ring
    • Shredded Chicken Tacos with Cilantro Lime Slaw
    • Caribbean Shredded Jerk Chicken Salad
    • Greek Chicken Stuffed Zucchini Boats

    🥶 Storage and freezing instructions

    Store leftovers covered in the fridge. To reheat, cover the baking dish with foil and heat at 350°F. for 15 - 20 minutes.

    To freeze, wrap tightly and store in the freezer for up to 3 months. Thaw in the refrigerator overnight, then bake as directed.

    Enjoy this cozy Mexican chicken casserole! If you make it, please let me know how you liked it in the comments sections below.

    When you make this salsa verde chicken tortilla bake recipe, please leave a comment and a rating below. I love hearing when you've made one of my recipes. Thanks in advance! Subscribe to my newsletter and have new recipes delivered to your inbox once a week.

    More recipes for 30-minute meals!

    • Jerk Salmon and Black Bean Salad
    • Sesame Miso Salmon Bowls
    • Teriyaki Chicken Rice Bowls (Gluten-Free)
    • Honey-Dijon Glazed Salmon in Foil

    📖 Recipe

    Overhead view of Salsa Verde Chicken Tortilla Casserole in a baking dish with tortillas in the background

    Salsa Verde Chicken Tortilla Casserole

    This Salsa Verde Chicken Tortilla Bake is a deliciously creamy layered casserole filled with juicy shredded chicken, spicy salsa verde, corn tortillas, tomatoes, and cheese. Your favourite Mexican flavours, all in one dish!
    Print Pin Rate
    Course: Entrée/Main Dish
    Cuisine: Mexican
    Diet: Gluten Free
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 431kcal
    Author: Elaine
    Prevent your screen from going dark

    Equipment

    9" x 13" baking dish

    Ingredients

    • 2 medium chicken breasts, cooked and shredded (or rotisserie chicken)
    • 8 small corn tortillas
    • 2 cups salsa verde, divided
    • 1 cup sour cream
    • 1 cup tomatoes, diced
    • ¼ cup cilantro, finely chopped
    • 2 cups Monterey Jack cheese, shredded

    Instructions

    • Preheat oven to 400°F.
    • Spread ½ cup salsa verde in the bottom of a 9" x 13" oven proof baking dish.
    • Create a layer of tortillas, cutting to fit if necessary.
    • Combine shredded chicken, remaining salsa verde and sour cream. Spread half this mixture on top of the tortillas.
    • Add half the diced tomatoes and half the cilantro on top of the chicken mixture.
    • Sprinkle with half the shredded cheese.
    • Repeat the layers: tortillas, chicken, tomatoes and cilantro, and cheese.
    • Bake at 400°F. for 20 - 25 minutes until bubbly.
    • Place under broiler for 5 minutes to brown the cheese.
    • Remove from oven, garnish with a light sprinkle of cilantro and serve.

    Notes

    Store leftovers covered in the fridge. To reheat, cover the baking dish with foil and heat at 350°F. for 15 - 20 minutes.
    To freeze, wrap tightly and store in the freezer for up to 3 months. Thaw in the refrigerator overnight, then bake as directed.

    Nutrition

    Calories: 431kcal | Carbohydrates: 42g | Protein: 19g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 1307mg | Potassium: 559mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1425IU | Vitamin C: 10mg | Calcium: 554mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

    More Gluten-Free Casseroles

    • Baked Fajita Chicken Casserole
    • Mini Vegetarian Shepherd's Pie with Mushrooms
    • All-Time Favourite Broccoli Cauliflower Casserole with Bacon
    • Shepherd's Pie with Mashed Cauliflower Crust

    Reader Interactions

    Comments

    1. Terri

      October 12, 2020 at 12:19 pm

      5 stars
      I love how bright, delicious and filled with healthy goodness, this casserole is! I also recently discovered this method of shredding chicken - OMG it's a game changer !

      Reply
      • Flavour & Savour

        October 12, 2020 at 6:26 pm

        Thanks Terri! Agreed! Cooking chicken in an Instant Pot then shredding it in a stand mixer is SO fast!

        Reply
    2. Vanessa

      October 08, 2020 at 10:30 pm

      5 stars
      What a delicious casserole that is easy to make for weeknight meals!

      Reply
    3. [email protected]

      October 07, 2020 at 7:06 pm

      5 stars
      I am delighted to read your recipe for Salsa Verde Chicken Tortilla Casserole, Elaine. We are similar in this house that we do not often make casseroles however, I sure do appreciate having recipes like this for busy days and pot lucks. Your recipe sounds and looks delicious! I have used the mixer trick for shredding chicken - it works like a charm, doesn't it! Many thanks for sharing another wonderful recipe.

      Reply
      • Flavour & Savour

        October 07, 2020 at 10:00 pm

        Thanks so much, Denise!

        Reply
    4. Sharon

      October 07, 2020 at 6:11 pm

      5 stars
      I'm the opposite! We eat a TON of casserole style dishes. I think it's because I always have leftover rice, quinoa or veggies to use up. This one will be staying in the rotation - I love the corn tortillas!

      Reply
      • Flavour & Savour

        October 07, 2020 at 10:01 pm

        After we LOVED this one so much, I'm thinking I need to delve into the world of casseroles! Thanks for commenting!

        Reply
    5. nancy

      October 07, 2020 at 3:09 pm

      5 stars
      love this Mexican style casserole ! salsa verde is my favourite!

      Reply
      • Flavour & Savour

        October 07, 2020 at 9:59 pm

        5 stars
        Thanks Nancy! Salsa Verde is sooo good!

        Reply
    6. Colleen

      October 07, 2020 at 10:06 am

      5 stars
      This casserole is Mexican inspired comfort food at its best. And thanks for the great chicken shredding tip!

      Reply
      • Flavour & Savour

        October 07, 2020 at 10:11 am

        Thanks Colleen! I make shredded chicken much more frequently since I discovered that tip!

        Reply
    7. Leanne

      October 07, 2020 at 8:45 am

      5 stars
      When it comes to comfort food, this is definitely my kind of recipe! I need to change up my casseroles, and this is the perfect addition to our dinners. Great tip on cooking the chicken in the instant pot too!

      Reply
      • Flavour & Savour

        October 07, 2020 at 9:15 am

        Thanks Leanne! Using my Instant Pot to cook the chicken breasts made this recipe so quick. Thanks for commenting!

        Reply
    8. Joss

      October 07, 2020 at 7:35 am

      5 stars
      This casserole is comfort food at its finest! I especially love the salsa verde in it.

      Reply
      • Flavour & Savour

        October 07, 2020 at 7:49 am

        Thanks Joss! Agreed--that salsa verde is so easy to make and it adds lots of interest to this baked dish!

        Reply
    9. dishnthekitchen

      October 06, 2020 at 10:28 pm

      5 stars
      We don't eat casseroles that often either but oh, my goodness I need to try this one. It has all the flavours I love, plus it's topped with a liberal amount of cheese...the best!

      Reply
      • Flavour & Savour

        October 07, 2020 at 7:50 am

        All our favourite Tex-Mex flavours, too! Thanks, Bernice!

        Reply

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    Elaine from Flavour and Savour

    Welcome! I'm Elaine

    I create delicious gluten-free recipes that everyone can make. I’m here to show you that gluten-free eating doesn’t have to be complicated! I’ll help you make healthy meals that you’ll want to share with family and friends. About Me!

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