Creamy Salsa Verde Chicken Casserole (Easy Weeknight Enchilada Bake)
This Creamy Salsa Verde Chicken Casserole delivers all the bold, tangy flavor of classic green chicken enchiladas in an easy, no-roll layered bake. Made with tender shredded chicken, roasted tomatillo salsa, corn tortillas, sour cream, and melty Monterey Jack cheese, it’s the perfect high-reward, low-effort weeknight dinner.
Equipment
- 9×13-inch baking dish
- Mixing bowl
- Whisk
- Knife and cutting board
Ingredients
- 3 cups cooked shredded chicken (rotisserie recommended)
- 2 cups salsa verde (roasted tomatillo preferred)
- 1 cup sour cream
- 2.5 cups Monterey Jack cheese, shredded
- 10 to 12 corn tortillas, cut into strips
- 1 4-oz can diced green chiles (optional)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil or nonstick spray (for dish)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
- In a large bowl, whisk together sour cream and 1½ cups salsa verde. Add shredded chicken, 1 cup cheese, green chiles (if using), salt, and pepper. Mix until fully coated.
- Spread ½ cup salsa verde evenly on the bottom of the baking dish. Add half of the tortilla strips in an even layer.
- Spread half of the chicken mixture over the tortillas. Repeat with remaining tortillas and chicken mixture.
- Top with remaining salsa verde and sprinkle evenly with remaining cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until bubbly and lightly golden.
- Let rest for 5–10 minutes before slicing and serving.
Notes
Let the casserole rest before slicing to allow the corn tortillas to absorb excess moisture and set properly.