Description
This Salsa Verde Chicken Casserole is a creamy, cheesy baked dish featuring shredded chicken mixed with cream cheese, sour cream, and tangy salsa verde, topped with melted mozzarella, Monterey Jack, and crunchy tortilla chips for a comforting Mexican-inspired meal.
Ingredients
- 2 1/2 cups shredded cooked chicken (rotisserie or homemade)
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup salsa verde
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1 cup shredded mozzarella cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup crushed tortilla chips
- 1/2 cup chopped fresh cilantro (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×9-inch casserole dish.
- In a large bowl, mix cream cheese, sour cream, and salsa verde until smooth.
- Add garlic powder, onion powder, and cumin. Stir well, then fold in chicken and half of each cheese.
- Transfer mixture to prepared dish and smooth the top.
- Sprinkle remaining mozzarella and Monterey Jack over the casserole, then top with crushed tortilla chips.
- Bake 20–25 minutes until cheese is melted, bubbly, and lightly golden. Broil 2–3 minutes if desired.
- Let rest a few minutes, garnish with cilantro if desired, and serve warm.
Notes
- Rotisserie chicken saves time but homemade works great.
- Choose mild or hot salsa verde to adjust spice level.
- Broiling is optional but adds extra crunch.
- Best served warm with rice or a simple salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican