Made with passion

Salsa Verde Chicken Casserole

Serves 8 / 10 mins


  • Casa Mendosa®50/50 Corn-Wheat 6 Medium Tortillas halved
  • 1 tbsp. olive oil
  • ½ onion diced
  • 2 cloves garlic minced
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • 3 cups shredded chicken (store-bought or rotisserie work great!)
  • 2 jars – 16 oz each salsa verde
  • ¾ cup sour cream or plain Greek yogurt
  • 3 cups shredded Monterrey Jack cheese
  • Salt to taste

Optional toppings:

  • Chopped cilantro
  • Crumbled cotija cheese
  • Fresh jalapeno slices
  • Finely chopped red onion
  • Chopped green onions


Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 25 minutes

  • Preheat the oven to 375°F and grease a 9x12 casserole baking dish.
  • Heat olive oil in a large skillet over medium heat. Once heated, add in the onion and salt and cook until softened.
  • Stir in the garlic, chili powder, and cumin and cook for another minute before adding in the chicken. Mix well and remove from heat.
  • In a large bowl, combine the salsa Verde and sour cream and stir well.
  • Layer ¾ cup of the salsa verde mixture on the bottom of the casserole dish.
  • Top with 5 tortilla halves.
  • Layer on half of the chicken mixture, 1 cup of salsa verde, and ½ cup cheese. Repeat with another round of 5 tortilla halves, the remaining chicken, 1 cup salsa verde, and ½ cup cheese.
  • Finish with a final layer of 5 tortilla halves, the remaining salsa verde, and the remaining cheese.
  • Bake for 15-20 minutes until the cheese has melted and the sauce is bubbling.
  • Complete by adding on your favourite toppings and serve.



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