We love a good Taco Tuesday dinner in my house. With little kids though, tacos can get messy. So I’m always on the hunt for good taco-like recipes without all of the DIY toppings and inevitable stuffing falling out of the shell set up. This Salsa Verde Chicken Casserole is exactly that. It has all the flavor of a great taco (or more like an enchilada maybe) and none of the mess.
Once the chicken is cooked, or if you are using leftovers or precooked chicken, this recipe could not be faster to put together. It takes only about 15 minutes to dice the onion, sauté and then assemble the casserole. It’s like a quick and easy enchilada lasagna with layers of Mexican goodness.
About the Ingredients
Shredded Chicken – You could buy a rotisserie chicken and pull and shred the meat. I also like to bake 2-3 chicken breasts on a sheet pan in the oven for 25 minutes at 375 degrees (or until cooked all the way through), remove them to the bowl of a stand mixer and let the mixer shred them. More on how to do that in my post here.
Onion – A sweet onion, diced.
Seasonings – Salt, garlic, chili powder and cumin. I adjusted the amount of chili powder I used down by cutting it in half (so things didn’t get to spicy for the kids) and upped the cumin to make up for some of the flavor I lost in the decreased chili powder.
Salsa Verde – This is a green salsa made of tomatillos instead of tomatoes. Like any salsa it comes mild, medium or hot. This is the place you can adjust the spiciness of your dish.
Sour Cream – You could also use plain greek yogurt or a non-dairy coconut yogurt.
Tortillas – The recipe calls for 12 small, cut in half. I used medium sized tortillas because that’s what I had in the pantry and I cut them as needed (some in half, some quartered) to create full layers.
Shredded Cheese – The recipe calls for Monterrey jack. I used a prepackaged Mexican blend but you could also use straight cheddar.
FAQ’s and Recipe Tips
After the casserole bakes, sprinkle with chopped cilantro. I also served some sliced avocado and sliced jalapeños on the side. A cold corn salad would be a great side dish to pair with it too.
The tortillas may get a little soggy if you assemble the casserole too far in advance. The best thing to do would be prep everything ahead of time. Store a dish of your sautéed onion, chicken and seasonings and a dish of your salsa mixture in the refrigerator and then assemble and bake the casserole right before you’re ready to serve it.
Yes – assemble the casserole completely but don’t bake it. Cover the dish with plastic wrap and then with foil and place it in the freezer for up to 1 month. When you’re ready, defrost the tray in the refrigerator overnight. Remove the dish from the refrigerator about 30 minutes prior to reheating to let the enchiladas start to come to room temperature. Then remove the plastic wrap and recover with foil only. Bake at 375°F for 25 minutes or until warm all the way through. Then remove the foil and bake another 10 minutes or until the cheese is completely melted and bubbly.
The Recipe For Salsa Verde Chicken Casserole
This recipe and all of the delicious details are available on the Easy Chicken Recipes blog at Salsa Verde Chicken Casserole. If you test out this recipe be sure to leave a note in the comments below. I’d love to hear what you thought. Enjoy!