Name: Home Kitchen Salsa Verde Chicken Tortilla Casserole
Prep time: 25 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Tex Mex
Ingredients: 12 (6-inch) corn tortillas (pan toasted); 2 teaspoons olive oil; 1 cup diced yellow onion; 2 cloves garlic; kosher salt; 4 ounces diced green chiles; 3 cups shredded cooked chicken; 1½ cups salsa verde (or tomatillo salsa); 1 cup sour cream; 6 tablespoons crumbled Cotija cheese; 2 cups freshly grated Monterey Jack Cheese

When I make this, my house truly smells like a Mexican restaurant. A regular here it. Maybe it’s the fresh tortillas I buy and have to cook and toast in a skillet, creating this memorable toasted corn aroma through out the house? It’s mouthwateringly satisfying.

So this casserole is all kinds of yum. And can be made [mostly] from the pantry with kitchen-made salsa verde, left over shredded roasted or poached chicken — which is what I did. I don’t make tortillas or cheese from the pantry. This casserole was so simple to throw together and was utterly flavor-packed, not to mention it smelled memorable.

As things layered with cheese normally do.

To cook this Salsa Verde Chicken Tortilla Casserole Gather:

yellow onion
garlic
salsa verde
diced green chiles
shredded cooked chicken
sour cream
crumbled cotija
shredded Monterey Jack cheese.
12 yellow corn tortillas

I bought fresh tortillas that are raw and need to be cooked in a skillet. I prefer this as they taste infinitely better and only take about 40 to 60 seconds. Once the tortilla is cooked, I leave it in the skillet a smidgen longer to toast. If using already cooked tortillas, you’ll need to toast them still. Though I highly, highly suggest purchasing fresh tortillas.

Preheat your oven to 375℉ (or 190℃).

Sauté 1 cup of diced yellow onion in olive oil until tender, then add in the 1 clove [finely minced] garlic and cooked for 1 to 2 minutes. Then add the cooked onion mixture and 4 ounces diced green chiles into a bowl with the shredded cooked chicken. Toss to combine.

In a 10 x 10 x 2 metal baking pan [affiliate], arrange 4 of the toasted corn tortillas.

Top with 1/2 of the chicken mixture.

Spread a 1/2 cup of the salsa verde over top.

Then spread 1/3 cup of sour cream over top of the salsa and sprinkle with 2 tablespoons crumbled cotija and 1/2 cup of the Monterey Jack cheese.

Then repeat a second time; 4 toasted tortillas, the rest of the chicken mixture, 1/2 cup salsa verde, 1/3 cup sour cream, 2 tablespoons cotija and 1/2 cup of Monterey Jack cheese.

Top with the last 4 tortillas and the remaining 1/2 cup of salsa and 1/3 cup of sour cream.

Top with the last 2 tablespoons of cotija and cup of Monterey Jack.

Slide the whole pan into your preheated 350° oven to bake for 30 to 40 minutes, or until the salsa verde chicken tortilla casserole is bubbling and the cheese is golden brown.

I truly wish you could smell this.

This could feed four or 3 small portions if you are having some sides like refried beans and rice. Otherwise 4 generous portions is reliable. I only sprinkle with a little fresh cilantro and serve it with hot sauce.