Mexican Verde Casserole
Growing up we chose our own birthday dinner, mine was always Mexican Verde Casserole. I am completely smitten with salsa verde but it’s not always the favored dish for October. So why not start summer off right with a delicious make ahead dish which makes coming home from those evening walks or baseball games a breeze? Here’s to making this one of your new family favorites!
Mexican Verde Casserole
Author/Source:
Kelly @ Onceamonthmom.com
Ingredients:
- 4 Cups cooked, organic chicken breasts, cut into bite sized pieces
- 2 Cups organic Monterrey jack cheese, shredded
- 2 Cups organic cheddar cheese, shredded
- 1 Cup organic sour cream
- 2 Cups diced green chilies (these can be canned, fresh roasted at home or found at your farmers market)
- 2 Cups diced white onion
- 12 Homemade tortillas
- 2.5 Cups Salsa Verde
Directions:
1) Place two tortillas at the bottom of two 8×8 foil pans or one 13×9 pan.
2) Sprinkle 1/3 of cooked chicken, green chilies, onion, sour cream and cheeses on top of tortillas. Then pour 1/3 of salsa verde over. Cover with two more tortillas and repeat two more times.
3) Place tortillas on top of last layer, and sprinkle with remaining cheese and salsa verde.
4) Cover with foil and bake at 375 for about 40 minutes then uncovered for another 10-15 minutes until golden brown and bubbling at the sides.
Freezing Directions:
At Step 4 above, simply cover with foil, and place in freezer until ready to bake. On cooking day, place in 375 oven for about one hour and fifteen minutes or until golden brown and bubbling at the sides.
Servings: 8
This Post will be linked at:
- Cooking Thursday at Diary of a Stay at Home Mom
- Full Plate Thursday at Miz Helen’s Country Cottage
- Recipe Swap Thursday at Prairie Story
- It’s a Keeper Thursday at It’s a Keeper
- Thrilling Thursday at Paisley Passions
- Ultimate Recipe Swap at Life As Mom
- Frugal Food Thursday at Frugal Follies
[...] am so excited to try out her Mexican Verde Casserole, Salsa Verde, and Homemade [...]
Hi Kelly,
This is my kind of casserole. Your Mexican Verde Casserole will be going on the menu here. It just looks delicious. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!
Thank you for that! Its a family favorite and I’m so happy to share it. And yes we’ll definitely be back next week!
Will be making this over the weekend for next week!! Just what I need to fill that mexican food craving I’ve been having all day!!!!
Can I just use normal salsa with this?
I have not tried it with a red salsa personally, but you could definitely try it out and let me know. It also works just fine with jarred or canned salsa from the store. My Mom always used Herdez canned salsa verde in a pinch.
I’ve honestly never seen that salsa! I must live too far away from Mexico for it! (Canada)
Ha all the more reason to give it a try and see how you like it!
So – you bake from frozen state? And the same cooking time for an 8X8?
The recipe post is for written as if you were making it fresh. However if you wanted to freeze it and cook it later, follow the directions under “Freezing Directions”. You can bake from a frozen state it just takes a little longer. And the cooking time may be a little shorter for an 8×8 pan, just keep your eye on it and if the cheese starts to brown and you see it bubbling on the sides it’s ready!
Sounds great! Is the sour cream just to top it with or is it supposed to be included somewhere in the dish before baking?
You put in on top of the chicken and chiles among the layers, and you can save some for the top after baking if you like.
What is the sour cream for…optional garnish?
Nevermind! I should have refreshed the page since I opening it the other day :)
Kelly this was so delicious. I love it! Our toddler had several servings also.
[...] Mexican Verde Casserole(You can even try a vegetarian version adapted from our new Vegetarian writer Kristi.) [...]
I made this for a friend and her family. She’s been fighting cancer for 9 months, and she told me this is one of only a few meals her ‘picky’ husband has even liked!! Thanks for a great recipe!!!
Oops!!! I made one of these too many this week when we had a houseful of guests for dinner. (they loved it of course!!;). Now that it’s been cooked, could I freeze it?
Yes you can! :)
Mmmm I can’t wait to try it! I will probably use a round pie plate (fits a tortilla perfectly!) and cut it like a pizza. Thank you for the recipe.