Are you ready to transform your dinner routine with a mouthwatering dish that combines the zesty flavors of Mexico in one irresistible casserole? Imagine layers of tender chicken, crispy corn tortillas, and melted cheese, all swimming in a vibrant salsa verde sauce that will make your taste buds dance! This Salsa Verde Chicken Tortilla Casserole is not just a meal – it's a flavor explosion that will have your family and friends begging for seconds, and the best part? It's surprisingly easy to make!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cups shredded cooked chicken
- 1 cup salsa verde
- 6 corn tortillas
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup cilantro, chopped
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or olive oil to prevent sticking.
- In a large mixing bowl, combine the shredded cooked chicken with 1/2 cup of salsa verde. Mix thoroughly to ensure the chicken is evenly coated with the sauce.
- Spread a thin layer of remaining salsa verde on the bottom of the prepared baking dish to create a flavorful base.
- Layer 2 corn tortillas across the bottom of the dish, slightly overlapping to cover the entire surface.
- Distribute half of the seasoned chicken evenly over the tortilla layer.
- Sprinkle half of the black beans and corn over the chicken.
- Scatter 1/2 cup of shredded Monterey Jack cheese on top of the beans and corn.
- Repeat the layering process: add another 2 tortillas, remaining chicken, remaining beans and corn, and another 1/2 cup of cheese.
- Top with the final 2 tortillas, remaining salsa verde, and the last 1/2 cup of cheese.
- Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese.
- Bake in the preheated oven for 25 minutes covered, then remove the foil and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
- Remove from the oven and let the casserole rest for 5-10 minutes to set.
- Garnish with freshly chopped cilantro before serving. Cut into 6 equal portions.
- Serve hot with optional side accompaniments like sour cream, guacamole, or additional salsa verde.
Tips
- Chicken Prep: Use leftover rotisserie chicken or quickly shred chicken breasts for a time-saving hack. For extra flavor, season the chicken with cumin and garlic powder before mixing with salsa verde.
- Tortilla Trick: Slightly warm the tortillas before layering to prevent them from breaking and to enhance their flavor and flexibility.
- Cheese Wisdom: For maximum meltiness, use freshly shredded Monterey Jack cheese instead of pre-packaged shredded cheese.
- Make-Ahead Magic: This casserole can be assembled up to 24 hours in advance and refrigerated. Just add an extra 5-10 minutes to the baking time if cooking from cold.
- Customization Corner: Feel free to add diced green chilies, swap black beans for pinto beans, or add a layer of sour cream for extra creaminess.
- Garnish Goals: Fresh cilantro is key! Chop it right before serving to maintain its bright flavor and color.
- Serving Suggestion: Let the casserole rest for 5-10 minutes after baking to help it set and make cutting easier. Pro tip: This dish freezes beautifully! Wrap tightly and freeze for up to 3 months for a quick future meal.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 25g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 70mg
