Recipe Background
A silky, flavorful sauce and some savory, juicy chicken? Sounds like a recipe for a good time! And it is! Salsa Verde Chicken Bake features spicy, zesty salsa verde with cool sour cream for a deliciously rich balance, and then combines it with seasoned chicken and soft corn tortillas. Add in some melty cheese and this Salsa Verde Chicken Bake will really make your day, regardless of what day it is!
A silky, flavorful sauce and some savory, juicy chicken? Sounds like a recipe for a good time! And it is! Salsa Verde Chicken Bake features spicy, zesty salsa verde with cool sour cream for a deliciously rich balance, and then combines it with seasoned chicken and soft corn tortillas. Add in some melty cheese and this Salsa Verde Chicken Bake will really make your day, regardless of what day it is!
Ingredients
For the bake:
- 1 tablespoon olive oil
- 1/2 onion diced
- salt to taste
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 3 cups chicken cooked and shredded
- 2 (16-ounce) jars salsa verde
- 3/4 cup sour cream or plain Greek yogurt
- 12 small corn tortillas cut in half
- 3 cups Monterey Jack cheese shredded
Optional toppings:
- cilantro to taste, chopped
- cotija cheese to taste, crumbled
- jalapeño to taste, sliced
- red onion to taste, chopped
Directions
- Preheat the oven to 375 degrees F.
- Grease a 9x13-inch casserole dish.
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and the salt and cook until softened, about 3-4 minutes.
- Stir in the garlic, the chili powder, and the cumin and cook until fragrant, about 1 minute.
- Stir in the shredded chicken until well-incorporated.
- Transfer the pan off of the heat.
- In a large bowl, combine the salsa verde and the sour cream, stirring until they are fully incorporated.
- Layer 3/4 cup of the salsa verde mixture onto the bottom of the prepared casserole dish.
- Top the salsa verde mixture with 8 of the tortilla halves.
- Layer 1/2 of the chicken mixture, 1 cup of the salsa verde, and 1/2 cup of the shredded cheese.
- Then, layer 8 of the tortilla halves, the remaining chicken, 1 cup of the salsa verde, and 1/2 cup of the shredded cheese.
- Finish the bake with the remaining tortilla halves, the remaining salsa verde mixture, and the remaining shredded cheese.
- Bake until the cheese has melted and the sauce is bubbling, about 15-20 minutes.
- Top with the cilantro, the cotija cheese, the sliced jalapeño, and the red onion.
- Serve.
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