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This flavorful Chicken Tortilla Casserole with Salsa Verde is a snap to put together thanks to rotisserie chicken and a few pantry staples. This quick and easy recipe is a great meal solution for a busy week!
I love a good Mexican-inspired casserole and this one is a winner.
I’m happy to be bringing this easy Chicken Tortilla Casserole to you all just as the holiday season is really revving up. With Thanksgiving falling so late this year, Christmas is coming with even more jet-force speed than it usually does. And, it seems no matter how much we think we’ll be on top of it all, we are always rushing to finish up as we close in on the big day.
That’s where recipes like this one come in.
Do yourself a favor and the next time you are at Costco pick up a couple of rotisserie chickens. I’ve been utilizing those birds like crazy since we moved in August and they’ve made dinner time and my life so much easier. I remove the meat from the bone right when I get home and vacuum seal it to keep it super fresh and ready when I need it.
This tortilla casserole is a bit different from others because it calls for salsa verde and Monterey Jack cheese giving it a lighter look and fabulous flavor.
Once you have it assembled it cooks quickly into something really tasty.
Let’s make it together!
How to Make Chicken Tortilla Casserole
There is very little prep in this recipe (yay!) with the exception of shredding up some rotisserie chicken breast and shredding some cheese.
Grab a 13- x 9-inch casserole dish and coat it with non-stick cooking spray. Pour about 1/2 cup of store-bought salsa verde into the dish. I use Herdez Mild Salsa Verde but any brand you like is just fine. Just be sure to check the heat level and be sure it works for your group.
Layer three whole tortillas over the top of the sauce, resting against one side of the dish. Place three half tortillas with the cut side against the other side of the dish to fill in the space.
Combine shredded rotisserie chicken with sour cream and some of the salsa verde and spread half of the mixture over the top of the tortillas.
Top the chicken mixture with a half a can of Ro-Tel tomatoes that you’ve drained well. Sprinkle on a little cilantro.
Sprinkle on some shredded Monterey Jack cheese. Top the casserole with one more layer of tortillas then repeat the layers with the remaining chicken, tomatoes, cilantro and cheese.
Cover the dish tightly with foil and pop it in the oven for 20 minutes. Remove the foil and let it bake an additional 10 minutes, or just until the cheese is melted but not browned. We want ooey-gooey cheese.
Let the tortilla casserole to rest for 5 to 10 minutes to give it time to set up before slicing and serving.
What Kind of Tortillas are Best for Tortilla Casserole?
When I was recipe testing a tortilla casserole for my cookbook, The Foolproof Family Slow Cooker, I had the best success with a 50/50 corn and flour blend tortilla. La Tortilla Factory makes a couple of different varieties that are just fabulous in recipes like this. They are sturdy enough but not overly so. Even though this is not a slow cooker recipe, I highly recommend you give them a try.
I’ve used flour tortillas in my Chicken Enchilada Casserole with good success and you can use them if you prefer.
Serve the Chicken Tortilla Casserole with the remaining salsa verde on the side and load it up with sour cream and lots and lots of avocado.
I like to serve this casserole with my Restaurant Style Mexican Rice and whole beans. Easy, wholesome, yum!
Chicken Tortilla Casserole
- 3 1/2 cups shredded rotisserie chicken breast (use hands to shred)
- 1 cup sour cream (I use light)
- 16 ounces salsa verde, divided (I use Herdez Salsa Verde)
- 8 50/50 corn/flour blend tortillas, 6 inches (I use La Tortilla Factory brand)
- 10 ounce can Ro-Tel Tomatoes and Green Chilies, drained very well
- 1/3 cup chopped fresh cilantro
- 3 cups shredded Monterey Jack cheese
- Optional toppings: Avocado slices, thinly sliced green onions or fresh cilantro leaves
- Preheat oven to 400 degrees F. Coat a 13- x 9-inch baking dish with non-stick cooking spray.
- In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Pour 1/2 cup salsa on the bottom of the prepared baking dish and use the back of a spoon to spread it out.
- Place 3 whole tortillas down one side of the baking dish, overlapping slightly. Slice 3 of the tortillas in half and place 3 of the halves on the other side of the dish with the cut side against the side of the dish to fill the open spaces(reserve remaining 3 halves). Spoon half of the chicken mixture over the tortillas and sprinkle with half the tomatoes, half the cilantro and half of the cheese. Repeat layers with remaining whole tortillas and tortilla halves, chicken mixture, tomatoes, cilantro and cheese.
- Cover the dish with foil and bake for 20 minutes. Remove foil and continue to bake for an additional 10 minutes, or until bubbly. Cheese should be melted but not browned. Remove from oven and let the casserole sit for 5 to 10 minutes before slicing and serving.
- Serve with optional toppings and any remaining salsa verde on the side.
Adapted from Taste of Home