Chicken Salsa Verde Casserole


I just got back from  THE BEST weekend in NYC
visiting my sister and their new little baby Callan. Callan Jacob Carroll.  He’s just the cutest thing in the world and just starting to get fat enough where you want to eat his cheeks and
fingers and toes and thighs. But don’t worry this blog post
is not about that. It’s about the casserole we made in between all of
the precious baby holding: a chicken casserole with tons of salsa verde,
cheese, and a pinch of sour cream. It was inspired by my
sister-in-law’s recipe who made it for us once using a green
chile stew mix, but since I figured green chile stew mix is probably a
regional product, I made my own sauce. It’s a fast, easy,
healthy, and perfect make-ahead casserole. And the sad part is, we both
(my sister and I), made the casserole again
for our families in our respective homes on Sunday night. I guess it’s not that sad.



  • 4 boneless, skinless chicken breasts
  • Taco seasoning (or sprinkling of cumin, S&P, chili powder)
  • 1 ½ cups chicken broth
  • ¼ cup corn flour
  • 3.5 cups salsa verde
  • ¼ cup light sour cream (on Sunday I used closer to ½ cup)
  • 3 cups shredded Monterey Jack cheese (on Sunday I used closer to 4 cups)
  • 12 corn tortillas
Start by cooking the chicken breasts (or you can
use store bought rotisserie to save time).  I boiled them with taco
seasoning so they were easy to shred and very flavorful.  Place the
chicken in a large pot, sprinkle with plenty of
taco seasoning, pour in enough water to cover the chicken, then bring
to a boil and cook for 20 minutes (once boiling). Drain, let cool, then shred. Preheat
the oven to 400.
Bring the chicken broth to a low boil. In a
separate cup, whisk together the corn flour and ¼ cup water; mix it into
the chicken broth and allow to thicken. Stir in the salsa and cook for a
few more minutes. Remove from heat, then mix in
the sour cream.
Spray a large casserole dish (9×13) with nonstick
spray; pour enough sauce in to cover the bottom (about 1/2 cup).  One by one, dip each
of the corn tortillas into the sauce, shake off the excess, then place
in the pan – overlapping so there is 6 in the
first layer and fully covers the bottom of the dish.  Next, sprinkle with half of the shredded chicken, half of
the remaining sauce, and half of the cheese. Then repeat the layers one
more time (tortillas, chicken, sauce, cheese, tortillas, chicken,
sauce, cheese) – make sure to end with the cheese!


Bake uncovered for 20-25 minutes. I broiled mine for a minute or so at
the end to brown the cheese.  You can also refrigerate until you’re ready to
bake and serve. Yum – leftovers tonight!!