Salsa Verde Chicken Casserole

This salsa verde chicken casserole always reminds me of the King Ranch chicken my mom would make us growing up. Both recipes have a lot in common: juicy shredded chicken layered with soft corn tortillas and plenty of cheese. There are also a few key differences, which make both recipes stand-out dinners in their own right! I make this casserole with my easy salsa verde chicken recipe and it couldn’t be easier.

This recipe was originally published in 2016. The photos and helpful tips throughout have been updated in 2025 to make your dinner prep even easier!

What Makes This Salsa Verde Chicken Casserole So Great

• Plenty of Tex-Mex flavor. This salsa verde chicken casserole is Tex-Mex at its finest! Tender chicken wrapped in fresh, tangy salsa verde flavors of tomatillo and green chilies gets layered between soft corn tortillas, and then baked under heaps of cheese.
• Quick to prepare. Using leftover salsa verde chicken cuts down on the ingredients, saving loads of time. I prepare the chicken a day or two ahead and then assemble everything in a baking dish the night of. And if you don’t have your chicken prepped in advance, don’t worry: I have you covered with a substitute that’s just as quick!
• Adaptable. Made as-is, this recipe is fairly mild and kid-friendly, leaning toward zest rather than spice. However, you can make it spicier with extra seasoning or add-ins like chilies.

What You’ll Need

My salsa verde chicken casserole is a perfect family meal packed with vibrant, Mexican-inspired flavor. It comes down to just 6 easy ingredients. I’ve included some notes here, and you’ll find the printable ingredients list and recipe details in the recipe card below the post.

• Shredded Chicken – I link to my quick Instant Pot salsa verde chicken in the recipe card. You could also make slow cooker salsa verde chicken or any method you prefer. If you don’t have a batch ready to use for this casserole, simply swap in 2 cups of any shredded chicken (or rotisserie chicken) mixed with ⅓ cup of your favorite store-bought salsa verde.
• Rotel – You can replace Rotel with a can of diced tomatoes and canned green chilies. Or, leave out the chilies for a milder casserole.
• Sour Cream – If you don’t have sour cream, good substitutes are plain Greek yogurt or cream cheese.
• Spices – Salt, plus ground cumin and cayenne pepper to give this casserole some extra kick. Feel free to adapt the seasonings to your taste. 
• Corn Tortillas – For layering between the chicken. Corn tortillas are hardier than flour tortillas.
• Cheese – I love a Tex-Mex blend of shredded cheddar and Monterey Jack. Other good cheese choices are Pepper Jack (for more spice), Swiss, and Velveeta. You could also use more traditional Mexican cheeses like Asadero, Queso, and Oaxaca cheese. Grate the cheese fresh from the block so that it melts smoothly.

How to Make a Salsa Verde Chicken Casserole

I love Tex-Mex recipes like my baked chicken enchilada pasta and Doritos casserole, which need very little prep before they’re ready for the oven. This salsa verde chicken casserole comes together in three steps! Follow along below, and scroll down to the recipe card for printable instructions.

Recipe Tips and Variations

• Scale the recipe. You can double the ingredients for a 9×13 baking dish. It’s important to keep the ingredients proportionate when scaling the recipe. Too much chicken versus tortillas will make a soggy mess.
• Don’t overbake. Avoid letting the casserole overbake as the pre-cooked chicken can get a bit dry. Make sure the oven is fully preheated, too, so that the casserole bakes evenly.
• Allow the casserole to rest. Casseroles tend to be piping hot when they’re fresh out of the oven (as they should be!). It’s important to leave a few minutes of resting time before serving, so the casserole can cool and set up a bit for slicing.
• Different protein. Instead of shredded chicken, make salsa verde pork carnitas, or use leftover shredded beef.
• More add-ins. Diced bell peppers, fresh or pickled jalapeños, sweet corn kernels, black beans, or refried beans. Be sure to drain and rinse any canned ingredients like beans and corn before you add them to the casserole.

Casserole Toppings

Just like tacos, a Mexican chicken casserole only gets better with toppings! These are some family favorites but feel free to change things up with any taco toppings you’d like.

• Sour cream
• Fresh cilantro
• Avocado slices
• Diced tomatoes
• Pico de gallo
• Guacamole or avocado salsa

Serving Suggestions

Once I’ve loaded it up with toppings (see above), my salsa verde chicken casserole goes great with a side of white rice, cilantro rice, or even stick of butter rice. I also pair it with cheesy ranch potatoes or sweet potato biscuits for a real comfort food meal. Round out dinner with a big, sharing-style Southwestern Cobb salad for the table, a starter of cheesy veggie nachos, and sopapilla cheesecake bars for dessert. 

Make It Ahead

I’ll often prepare this chicken casserole the night before (I don’t recommend more than 8 hours in advance as the tortillas get a bit soggy). Layer your casserole into an oven-proof baking dish, then cover and refrigerate it until it’s time to bake. You may need to add a few extra minutes to the cooking time if you’re baking the casserole cold from the fridge. 

How to Store and Reheat Leftovers

• Refrigerate. Store any leftover salsa verde chicken casserole airtight in the fridge for up to 4 days.
• Reheat. Reheat the casserole either whole or in portions. You can warm it in the oven at 350ºF until the casserole is heated through and bubbling, or use the microwave.
• Freeze. For longer storage, freeze this chicken casserole for up to 2 months. Wrap the baking dish tightly in plastic wrap with an extra layer of foil. Allow the casserole to thaw in the fridge before reheating. I like to sprinkle on fresh shredded cheese before baking to refresh the topping.

More Mexican-Inspired Recipes

• Chipotle Lime Chicken Soup
• Sour Cream Chicken Enchiladas
• Carne Asada Fries
• Skillet Taco Rice
• King Ranch Mac and Cheese
• Frito Pie