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!
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.
Denis and I don't eat casseroles often. In fact, other than this All-time Favourite Cheesy Broccoli Cauliflower Casserole with Bacon, I think this is the only other casserole here on Flavour and Savour!
But that's about to change. Using salsa verde (green salsa made with tomatillos) made this baked chicken dish bright and spicy! This chicken tortilla bake was so easy to put together and we had enough leftover for dinner the following day. A win!
About this Salsa Verde Chicken Tortilla Casserole
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 used 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 flavour
salsa verde: (green salsa) Use my recipe for Roasted Tomatillo Salsa Verde for the freshest flavour.
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!
🔪 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.
- You'll begin by combining shredded chicken with salsa verde and sour cream.
- Next, spread a little salsa verde in the bottom of a 9" x 13" ovenproof baking dish, then the layering begins!
- Start with a layer of corn tortillas, followed by half the creamy shredded chicken mixture.
- 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.
- Then pop it in the oven and bake at 400°F. for 20 - 25 minutes until bubbly.
- To brown the cheese, place the dish under the broiler for 5 minutes or so.
- And finally, garnish the casserole with a light sprinkle of cilantro and serve.
Start with a layer of salsa verde. Add a layer of corn tortillas. Add the creamy shredded chicken layer. 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.
And 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 used 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:
Shredded Chicken Tacos with Cilantro Lime Slaw
🥶 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.
Salsa Verde Chicken Tortilla Casserole
Equipment
Ingredients
- 2 med 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.
Nutrition
Terri
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 !
Flavour & Savour
Thanks Terri! Agreed! Cooking chicken in an Instant Pot then shredding it in a stand mixer is SO fast!
Vanessa
What a delicious casserole that is easy to make for weeknight meals!
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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.
Flavour & Savour
Thanks so much, Denise!
Sharon
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!
Flavour & Savour
After we LOVED this one so much, I'm thinking I need to delve into the world of casseroles! Thanks for commenting!
nancy
love this Mexican style casserole ! salsa verde is my favourite!
Flavour & Savour
Thanks Nancy! Salsa Verde is sooo good!
Colleen
This casserole is Mexican inspired comfort food at its best. And thanks for the great chicken shredding tip!
Flavour & Savour
Thanks Colleen! I make shredded chicken much more frequently since I discovered that tip!
Leanne
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!
Flavour & Savour
Thanks Leanne! Using my Instant Pot to cook the chicken breasts made this recipe so quick. Thanks for commenting!
Joss
This casserole is comfort food at its finest! I especially love the salsa verde in it.
Flavour & Savour
Thanks Joss! Agreed--that salsa verde is so easy to make and it adds lots of interest to this baked dish!
dishnthekitchen
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!
Flavour & Savour
All our favourite Tex-Mex flavours, too! Thanks, Bernice!