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A close-up overhead shot of the baked Salsa Verde Chicken Casserole, showing the melted cheese and layers of chicken and tortillas.

Salsa Verde Chicken Casserole: Your New Weeknight Favorite

This Salsa Verde Chicken Casserole is a cheesy, creamy, and zesty dish packed with tender chicken and black beans. It's an easy, flavorful, and satisfying meal perfect for any night of the week and guaranteed to please the whole family.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups cooked shredded chicken from a rotisserie chicken is great
  • 16 oz salsa verde about 2 cups
  • 1 cup sour cream
  • 15 oz black beans rinsed and drained
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 12 corn tortillas cut into quarters or strips
  • 3 cups shredded cheese blend Monterey Jack and cheddar recommended

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Mixing Bowl

Instructions
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, combine the shredded chicken, 1 cup of the salsa verde, sour cream, black beans, cumin, chili powder, and garlic powder. Mix until well combined.
  3. Arrange a single layer of corn tortillas across the bottom of the prepared baking dish.
  4. Spread half of the chicken mixture evenly over the tortillas. Sprinkle with 1 cup of cheese.
  5. Add another layer of corn tortillas, followed by the remaining chicken mixture. Pour the remaining 1 cup of salsa verde over the top.
  6. Sprinkle the remaining 2 cups of cheese over the top. Bake for 25-30 minutes, or until the casserole is hot and bubbly.
  7. Let the casserole rest for 5-10 minutes before slicing and serving. Garnish with fresh cilantro, avocado, or a dollop of sour cream if desired.

Notes

Time-Saver Tip: Use a store-bought rotisserie chicken to save on prep time.
Make it Your Own: Feel free to add a can of drained corn or sautéed bell peppers to the chicken mixture for extra veggies.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
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