Salsa verde adds a fresh, tangy flavor to chicken casseroles and makes weeknight dinners easy to switch up. These recipes pair it with simple ingredients like cheese, beans, rice, and tortillas for filling meals the whole family can enjoy. Here are 14 Mexican-inspired chicken casseroles to try when you want something cozy, practical, and full of flavor.
Helpful Tips Before You Start
A few simple choices can help your salsa verde chicken casserole turn out flavorful and cook evenly.
Choose Your Salsa Verde
Salsa verde varies in heat, tang, and thickness. Taste it first, then choose a mild or spicy version to suit your preferences.
Keep the Filling from Getting Watery
Drain canned beans and thawed vegetables well before adding them. If using cooked chicken, shred it into bite-size pieces so it mixes evenly with the sauce.
Use the Right Baking Dish
A dish that is too small can leave the center undercooked while the edges overbrown. Follow the recipe’s suggested size, and spread the filling in an even layer.
Let It Rest Before Serving
Rest the casserole for about 5 to 10 minutes after baking. This gives the sauce time to settle and makes serving easier.
Salsa Verde Chicken, Corn, and Black Bean Enchilada Casserole
This casserole layers shredded chicken with salsa verde, sweet corn, black beans, tortillas, and melted cheese for an easy take on enchiladas. The salsa verde brings a bright, tangy flavor, while the beans and corn make each serving hearty.
It works well for a weeknight dinner or a relaxed family meal, and the layers are simple to assemble in one baking dish. Let it rest briefly after baking so it slices neatly and the saucy filling settles.
Serves 4 people.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup salsa verde
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels, thawed if frozen
- 8 small corn tortillas
- 1 ½ cups shredded Monterey Jack cheese
- ¼ cup chopped fresh cilantro
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons sour cream, for serving
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- In a mixing bowl, stir together the shredded chicken, salsa verde, black beans, corn, cumin, salt, and black pepper until evenly combined.
- Arrange 4 tortillas in the baking dish, overlapping them slightly to cover the bottom. Spoon half of the chicken mixture over the tortillas, then sprinkle with half of the shredded cheese.
- Layer the remaining 4 tortillas on top. Spread the rest of the chicken mixture over them, then finish with the remaining cheese.
- Bake uncovered for 25 to 30 minutes, until the cheese is melted and bubbling around the edges.
- Let the casserole rest for 5 minutes. Sprinkle with chopped cilantro, cut into portions, and serve with sour cream.
Extra Tips
For a less tangy casserole, use a mild salsa verde and serve the sour cream on the side. If using frozen corn, thaw it first and drain away any excess water so the filling stays thick. Leftovers reheat well covered in the oven or in the microwave.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Mixing Bowl, Measuring Cups, Measuring Spoons
Salsa Verde Chicken and Poblano Tamale Pie
This casserole layers tender chicken and roasted poblano in salsa verde beneath a soft, golden cornmeal topping. The filling is tangy and savory, while the topping gives each serving the cozy texture of a tamale without the extra wrapping.
It works well for a weeknight dinner or a casual meal with friends. Assemble it in one baking dish, then serve warm with the fresh cilantro and lime for a bright finish.
Serves 4 people.
Ingredients
- 1 large poblano pepper
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cups cooked shredded chicken
- 1 cup salsa verde
- 1 cup corn kernels, thawed if frozen
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 1 cup fine cornmeal
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted unsalted butter
- ½ cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 400°F. Place the poblano on a baking sheet and roast for 15 to 20 minutes, turning it once, until the skin is blistered. Put it in a covered bowl for 10 minutes, then peel away the skin, remove the seeds, and dice the pepper.
- While the poblano rests, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Stir the shredded chicken, salsa verde, corn, cumin, and ½ teaspoon salt into the skillet. Add the diced poblano and stir until the filling is evenly combined and warmed through. Transfer the mixture to a baking dish.
- In a mixing bowl, whisk together the cornmeal, baking powder, and remaining ¼ teaspoon salt. In a separate bowl, whisk the milk, egg, and melted butter. Pour the wet mixture into the cornmeal mixture and stir just until combined.
- Spoon the cornmeal topping evenly over the chicken filling. Sprinkle the Monterey Jack cheese over the top.
- Bake for 25 to 30 minutes, until the topping is set and lightly golden. Let the casserole rest for 5 minutes, then scatter the cilantro over it. Serve with lime wedges.
Extra Tips
For a milder pie, remove all the poblano seeds and membranes before dicing. Let the casserole rest before serving so the cornmeal topping holds together more easily, and squeeze lime over each portion just before eating.Course: Main Course Cuisine: Mexican Equipment: Baking sheet, Large skillet, Mixing bowls, Baking dish
Green Chile Chicken, Hominy, and Tortilla Casserole
This casserole brings together tender chicken, hearty hominy, and layers of corn tortillas in a tangy salsa verde sauce. Green chiles add gentle warmth, while melted Monterey Jack makes the top comforting and golden.
It is a practical choice for a weeknight dinner or a relaxed weekend meal. The tortillas soften as they bake, giving each serving a cozy, layered texture without losing the satisfying bite of the hominy.
Serves 4 people.
Ingredients
- 2 cups cooked, shredded chicken
- 1 can (15 ounces) hominy, drained and rinsed
- 1 can (4 ounces) diced green chiles
- 1 cup salsa verde
- ½ cup sour cream
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- 8 small corn tortillas, cut into quarters
- 1½ cups shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- In a mixing bowl, stir together the salsa verde, sour cream, cumin, and salt until smooth.
- Add the shredded chicken, drained hominy, and diced green chiles. Stir until everything is evenly coated with the salsa verde mixture.
- Arrange half of the tortilla pieces in the baking dish. Spoon half of the chicken and hominy mixture over them, then sprinkle with half of the Monterey Jack.
- Repeat with the remaining tortilla pieces, chicken mixture, and cheese, spreading each layer evenly.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the casserole is bubbling and the cheese is lightly golden.
- Let the casserole rest for 5 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
For a milder casserole, choose mild diced green chiles and a mild salsa verde. Letting the casserole rest before serving helps the soft tortilla layers hold together, and leftovers reheat well covered in the oven so the top does not dry out.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Mixing Bowl, Foil
Salsa Verde Chicken Tinga and Sweet Potato Casserole
This casserole brings together tender shredded chicken, smoky tinga flavors, tangy salsa verde, and sweet potato slices in one comforting dish. A layer of melted Monterey Jack ties it all together, while fresh toppings add a bright finish.
It works well for a weeknight dinner or a make-ahead meal for a busy day. The sweet potatoes turn soft and creamy as they bake, balancing the savory, gently smoky chicken.
Serves 4 people.
Ingredients
- 1 large sweet potato, peeled and sliced into ¼-inch rounds
- 1 tablespoon olive oil
- ½ teaspoon salt, divided
- 2 cups cooked, shredded chicken
- 1 cup salsa verde
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ small red onion, thinly sliced
- 1 cup shredded Monterey Jack cheese
- ¼ cup sour cream
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 400°F. Lightly oil a medium baking dish with some of the olive oil.
- Arrange the sweet potato slices in the dish, overlapping them slightly. Drizzle with the remaining olive oil and sprinkle with ¼ teaspoon salt. Cover the dish with foil and bake for 20 minutes, until the slices are beginning to soften.
- While the sweet potatoes bake, stir together the shredded chicken, salsa verde, tomato paste, cumin, smoked paprika, sliced red onion, and remaining ¼ teaspoon salt in a bowl.
- Remove the foil and spread the chicken mixture evenly over the sweet potatoes. Sprinkle the Monterey Jack over the top.
- Return the dish to the oven uncovered and bake for 15 to 20 minutes, until the cheese is melted and bubbling and the sweet potatoes are tender when pierced with a knife.
- Let the casserole rest for 5 minutes. Add dollops of sour cream and sprinkle with cilantro. Serve with lime wedges for squeezing over each portion.
Extra Tips
Slice the sweet potato rounds evenly so they soften at the same rate. If your salsa verde is especially tart, serve the lime wedges on the side so everyone can adjust the brightness to taste.Course: Main Course Cuisine: Mexican Equipment: Medium Baking Dish, Mixing Bowl, Aluminum Foil
Mexican Chicken, Zucchini, and Quinoa Bake with Salsa Verde
This casserole brings together tender chicken, zucchini, and fluffy quinoa in a tangy salsa verde sauce. A layer of melted Monterey Jack makes it hearty, while lime and cilantro add a fresh finish.
It works well for a weeknight dinner when you want a filling meal in one baking dish. The quinoa cooks right in the casserole, soaking up the salsa verde as the zucchini softens.
Serves 4 people.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 pound boneless, skinless chicken breasts, cut into ½-inch pieces
- 2 medium zucchini, diced
- 1 ½ cups salsa verde
- 1 cup low-sodium chicken broth
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup shredded Monterey Jack cheese
- 1 lime, cut into wedges
- ¼ cup chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Add the rinsed quinoa, chicken, zucchini, salsa verde, chicken broth, cumin, salt, and pepper to the dish. Stir until everything is evenly combined, then spread the mixture into an even layer.
- Cover the dish tightly with foil and bake for 35 minutes. Check that the quinoa is tender and the chicken is cooked through. If the quinoa is still firm, cover and bake for a few more minutes.
- Remove the foil and sprinkle the Monterey Jack evenly over the casserole. Bake uncovered for 5 to 8 minutes, until the cheese is melted.
- Let the casserole rest for 5 minutes. Serve with lime wedges and sprinkle with chopped cilantro.
Extra Tips
Cut the chicken and zucchini into similar-sized pieces so they cook evenly. If the casserole looks a little loose when it comes out of the oven, let it rest before serving so the quinoa can absorb more of the sauce. Add lime at the table to brighten the salsa verde flavor.Course: Main Course Cuisine: Mexican Equipment: 9-by-13-inch Baking Dish, Aluminum Foil, Measuring Cups, Measuring Spoons
Salsa Verde Chicken and Pinto Bean Tortilla Lasagna
This casserole layers shredded chicken and pinto beans with salsa verde, tortillas, and melted cheese. It has the cozy, stacked feel of lasagna, with tender layers and a bright, tangy flavor.
It works well for a weeknight dinner or a casual family meal. The tortillas soften as they bake, while the beans make each slice hearty and satisfying.
Serves 4 people.
Ingredients
- 2 cups cooked shredded chicken
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 ½ cups salsa verde
- 8 small corn tortillas
- 1 ½ cups shredded Monterey Jack cheese
- ½ cup sour cream
- ¼ teaspoon ground cumin
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- In a bowl, stir together the shredded chicken, pinto beans, 1 cup of the salsa verde, and ground cumin.
- Spread ¼ cup of the remaining salsa verde across the bottom of the baking dish. Arrange 4 tortillas over it, overlapping them slightly to cover the base.
- Spoon half of the chicken and bean mixture over the tortillas. Dollop half of the sour cream over the filling, then sprinkle with ½ cup of the cheese.
- Add the remaining 4 tortillas. Spread the rest of the chicken and bean mixture over them, then dollop on the remaining sour cream. Pour the remaining salsa verde over the top and finish with the remaining cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbling.
- Let the casserole rest for 5 minutes so the layers settle. Sprinkle with chopped cilantro, then cut into portions and serve.
Extra Tips
For neater slices, let the casserole rest before serving and use a sharp knife to cut through the tortilla layers. If your salsa verde is especially thick, spread it gently over the top so it covers the casserole evenly.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Mixing Bowl, Foil
Chicken, Roasted Corn, and Rice Casserole with Salsa Verde
Roasted corn, tender chicken, and rice bake together in a tangy salsa verde sauce for a satisfying one-dish meal. A little melted Monterey Jack on top brings everything together without covering up the bright, fresh flavor.
This casserole works well for a weeknight dinner or a casual make-ahead meal. The rice turns soft and savory as it absorbs the sauce, while roasted corn adds sweet pops of flavor throughout.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 cup frozen corn, thawed
- 1 pound boneless, skinless chicken breasts, cut into ¾-inch pieces
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- 1 cup long-grain white rice, rinsed
- 1½ cups salsa verde
- 1 cup low-sodium chicken broth
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the corn and cook for 5 to 7 minutes, stirring occasionally, until lightly browned. Transfer it to a plate.
- Add the chicken to the same skillet. Sprinkle with the cumin and salt, then cook for 3 to 4 minutes, stirring, until the outside is no longer pink. The chicken will finish cooking in the oven.
- Stir the rinsed rice, salsa verde, and chicken broth together in the prepared baking dish. Fold in the browned corn and chicken, spreading the mixture evenly.
- Cover the dish tightly with foil and bake for 35 minutes. Carefully remove the foil and check that the rice is tender and the chicken is cooked through. If the rice needs more time, cover and bake for another 5 to 10 minutes.
- Sprinkle the Monterey Jack over the casserole. Bake uncovered for 5 minutes, until the cheese has melted. Let the casserole rest for 5 minutes, then scatter the cilantro over the top before serving.
Extra Tips
For the best rice texture, rinse it well and keep the dish covered during the main bake so the liquid stays in the casserole. If your salsa verde is especially thick, stir in a little extra chicken broth before baking. Let leftovers cool, refrigerate them, and reheat covered with a splash of broth to keep the rice moist.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9-by-13-Inch Baking Dish, Foil
Salsa Verde Chicken Chilaquiles Casserole with Crispy Tortillas
This casserole brings the bright, tangy flavor of salsa verde to layers of chicken, corn tortillas, and melted cheese. Some tortilla pieces soften into the saucy filling while others stay crisp on top.
It makes a satisfying weeknight dinner and is also a handy way to use cooked chicken. Add the eggs near the end for a classic chilaquiles touch, then serve straight from the baking dish while the top is still crisp.
Serves 4 people.
Ingredients
- 1 tablespoon neutral oil
- 1 small yellow onion, diced
- 2 cups cooked shredded chicken
- 1 ½ cups salsa verde
- ½ cup sour cream
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
- 12 corn tortillas, cut into 1-inch strips
- 1 ½ cups shredded Monterey Jack cheese, divided
- 4 large eggs
- ¼ cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 400°F. Lightly oil a 9-by-13-inch baking dish with some of the neutral oil.
- Heat the remaining oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Stir in the shredded chicken, salsa verde, sour cream, cumin, and salt. Cook for 2 minutes, stirring until the chicken is coated and the sauce is warm.
- Arrange half of the tortilla strips in the baking dish. Spoon half of the chicken mixture over them, then sprinkle with ½ cup of the cheese. Repeat with the remaining tortilla strips and chicken mixture.
- Bake uncovered for 15 minutes. Remove the dish from the oven and sprinkle the remaining 1 cup of cheese over the casserole.
- Use the back of a spoon to make four shallow wells in the top. Crack an egg into each well. Return the dish to the oven and bake for 8 to 12 minutes, until the egg whites are set and the yolks are cooked to your liking.
- Scatter the cilantro over the casserole. Serve hot with lime wedges.
Extra Tips
For a crisper top, keep some tortilla strips on the surface rather than covering every piece with the chicken mixture. The eggs continue to set slightly after baking, so take the dish out when the whites are just set for softer yolks.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9-by-13-inch Baking Dish, Mixing Spoon
Mexican Chicken, Cauliflower, and Pepper Jack Casserole
This casserole brings together tender chicken, roasted cauliflower, and salsa verde in a cheesy, gently tangy bake. Pepper Jack melts over the top and adds a mild kick without overpowering the fresh flavors.
It works well for a weeknight dinner or a casual family meal. The cauliflower turns tender with lightly browned edges, while the chicken stays coated in a creamy salsa verde mixture.
Serves 4 people.
Ingredients
- 1 medium head cauliflower, cut into small florets
- 2 tablespoons olive oil, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon ground cumin
- 1 cup salsa verde
- ½ cup sour cream
- 1 cup shredded Pepper Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 425°F. Place the cauliflower florets on a sheet pan. Drizzle with 1 tablespoon olive oil, then season with the salt and black pepper. Toss to coat and spread the florets in an even layer.
- Roast the cauliflower for 18 to 22 minutes, turning it once, until tender and lightly browned. Remove it from the oven and lower the oven temperature to 375°F.
- While the cauliflower roasts, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cumin. Cook, stirring occasionally, until the chicken is browned and cooked through.
- Stir the salsa verde and sour cream together in a bowl. Add the cooked chicken and roasted cauliflower, then mix until evenly coated.
- Transfer the mixture to a casserole dish and spread it out evenly. Sprinkle the remaining Pepper Jack cheese over the top.
- Bake for 15 to 20 minutes, until hot and bubbling around the edges and the cheese has melted. Sprinkle with chopped cilantro before serving.
Extra Tips
Cut the cauliflower florets into similar-sized pieces so they roast evenly, and let them brown before adding them to the casserole to keep the dish from becoming watery. For a milder finish, use a mild salsa verde and serve the cilantro on the side.Course: Main Course Cuisine: Mexican Equipment: Sheet Pan, Large Skillet, Mixing Bowl, Casserole Dish
Salsa Verde Chicken and Butternut Squash Enchilada Bake
This enchilada bake pairs tender chicken and sweet butternut squash with tangy salsa verde. Corn tortillas soak up the sauce, while melted Monterey Jack brings the layers together.
It’s a cozy main dish for a weeknight dinner or an easy meal to share. Roast the squash until tender before layering it into the casserole so it cooks evenly and keeps its rich, slightly sweet flavor.
Serves 4 people.
Ingredients
- 1 pound butternut squash, peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 2 cups cooked shredded chicken
- 1½ cups salsa verde
- ½ cup sour cream
- 8 small corn tortillas, cut into quarters
- 1½ cups shredded Monterey Jack cheese, divided
- ¼ cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 425°F. Toss the butternut squash with the olive oil and salt on a rimmed baking sheet. Spread it in a single layer and roast for 20 to 25 minutes, until tender and lightly browned.
- Reduce the oven temperature to 375°F. In a bowl, stir together the shredded chicken, salsa verde, and sour cream until the chicken is evenly coated.
- Spread a thin layer of the chicken mixture in a 2-quart baking dish. Add half of the tortilla pieces, half of the roasted squash, and half of the remaining chicken mixture. Sprinkle with ½ cup of the Monterey Jack.
- Repeat the layers with the remaining tortilla pieces, squash, and chicken mixture. Finish with the remaining 1 cup of Monterey Jack.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and bubbling. Let the casserole rest for 5 minutes, then scatter the cilantro over the top and serve with lime wedges.
Extra Tips
Cut the squash into evenly sized cubes so they roast at the same rate, and let it brown before layering for a deeper flavor. If your salsa verde is especially tart, serve the lime wedges on the side so everyone can add just the amount they like.
Course: Main Course Cuisine: Mexican Equipment: Rimmed Baking Sheet, 2-Quart Baking Dish, Mixing BowlChicken, Spinach, and Black Bean Casserole with Salsa Verde
This casserole layers tender chicken, black beans, and spinach with tangy salsa verde for a fresh take on a cozy Mexican-inspired dinner. A little melted cheese brings the filling together without covering up the bright, savory flavors.
It works well for a weeknight meal or a casual make-ahead dinner. Each serving is hearty and creamy, with soft spinach, tender beans, and a lightly crisp top.
Serves 4 people.
Ingredients
- 2 cups cooked shredded chicken
- 1 (15-ounce) can black beans, drained and rinsed
- 5 ounces baby spinach
- 1 cup salsa verde
- 1/2 cup sour cream
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 cup shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Add the shredded chicken, black beans, baby spinach, salsa verde, sour cream, cumin, salt, and 1/2 cup of the Monterey Jack cheese to a large bowl. Stir until evenly combined.
- Spoon the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup cheese over the top.
- Bake for 25 to 30 minutes, until the casserole is hot throughout and the cheese is melted and lightly golden.
- Let the casserole rest for 5 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
If your salsa verde is especially mild, taste the filling before baking and adjust the salt to suit it. For a softer, more cohesive casserole, let it rest for the full 5 minutes before scooping.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Mixing Bowl
Salsa Verde Chicken and Masa Dumpling Casserole
This casserole pairs tender shredded chicken with tangy salsa verde and soft masa dumplings that cook right on top. Each spoonful has a saucy base and a warm, corn-rich topping.
It is a comforting choice for a weeknight dinner or a relaxed family meal. The dumplings make it hearty, while cilantro and lime bring a fresh finish.
Serves 4 people.
Ingredients
- 2 cups cooked, shredded chicken
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup salsa verde
- 1 cup low-sodium chicken broth
- 1 cup frozen corn, thawed
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- 1 cup masa harina
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 tablespoons softened unsalted butter
- ¾ cup warm water
- ¼ cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 375°F. Lightly oil a 2-quart baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the garlic and cumin, then cook for 30 seconds.
- Add the shredded chicken, salsa verde, chicken broth, corn, and ½ teaspoon salt. Stir to combine and bring the mixture to a gentle simmer. Transfer it to the prepared baking dish.
- In a bowl, whisk together the masa harina, baking powder, and remaining ¼ teaspoon salt. Add the softened butter and warm water. Mix until a soft, evenly moistened dough forms.
- Divide the masa dough into 8 portions and shape each into a thick round. Arrange them over the chicken mixture, leaving a little space between each dumpling.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 15 to 20 minutes, until the dumplings are cooked through and the filling is bubbling around the edges.
- Sprinkle with cilantro and serve with lime wedges for squeezing over each portion.
Extra Tips
Keep the masa dumplings fairly thick so they stay tender as they bake over the salsa verde filling. If the dough feels crumbly, work in warm water a teaspoon at a time until it holds together. Let the casserole stand for a few minutes before serving so the filling settles around the dumplings.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Mixing Bowl, 2-Quart Baking Dish
Mexican Chicken, Cabbage, and Pinto Bean Layered Casserole
This casserole layers tender chicken, pinto beans, and salsa verde with thinly sliced cabbage for a hearty meal with plenty of fresh, tangy flavor. The cabbage softens as it bakes but still gives the layers a little texture.
It’s a practical choice for a weeknight dinner or a relaxed weekend meal. Let it rest briefly after baking so the layers hold together when you serve it.
Serves 4 people.
Ingredients
- 2 cups cooked, shredded chicken
- 1 tablespoon olive oil
- 1 small yellow onion, thinly sliced
- 4 cups thinly sliced green cabbage
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1½ cups salsa verde
- 8 small corn tortillas
- 1½ cups shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the onion and cabbage, then cook for 6 to 8 minutes, stirring occasionally, until softened. Stir in the cumin and salt.
- In a bowl, combine the shredded chicken, pinto beans, and ½ cup of the salsa verde.
- Spread ¼ cup salsa verde over the bottom of the baking dish. Arrange four tortillas over the sauce, tearing them as needed to cover the base.
- Spread half of the cabbage mixture over the tortillas. Add half of the chicken and bean mixture, then sprinkle with ½ cup cheese.
- Add another ¼ cup salsa verde, followed by the remaining four tortillas. Layer on the rest of the cabbage mixture and chicken and bean mixture. Pour the remaining salsa verde over the top and finish with the remaining cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and bubbling.
- Rest the casserole for 10 minutes. Sprinkle with cilantro, then cut into portions and serve.
Extra Tips
Slice the cabbage thinly so it softens evenly and layers neatly with the tortillas. For a firmer casserole, let it rest for the full 10 minutes before cutting. Leftovers can be covered and refrigerated, then reheated in the oven until warmed through.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Mixing Bowl, Foil
Salsa Verde Chicken and Mushroom Brown Rice Bake
This casserole brings together tender chicken, earthy mushrooms, and nutty brown rice in a bright salsa verde sauce. Baking it all in one dish makes it a practical dinner for a busy weeknight.
The rice turns soft and savory as it cooks, while Monterey Jack melts over the top. A squeeze of lime and fresh cilantro add a fresh finish that balances the salsa’s tang.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 cup uncooked brown rice
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1½ cups salsa verde
- 1¼ cups low-sodium chicken broth
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the mushrooms and onion. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms have released their moisture and begun to brown. Stir in the garlic and cook for 30 seconds.
- Transfer the mushroom mixture to the baking dish. Add the brown rice, chicken, salsa verde, chicken broth, cumin, salt, and black pepper. Stir until evenly combined, then spread the mixture into an even layer.
- Cover the dish tightly with foil and bake for 65 to 75 minutes, until the rice is tender and the chicken is cooked through. Check that the rice is soft before moving on. If it is still firm, cover and continue baking, checking every 5 minutes.
- Remove the foil and sprinkle the Monterey Jack over the casserole. Bake uncovered for 5 to 8 minutes, until the cheese has melted.
- Let the casserole rest for 5 minutes. Sprinkle with cilantro and serve with lime wedges.
Extra Tips
Brown rice needs the full covered baking time to soften, so keep the foil sealed and check the rice before adding the cheese. For a brighter finish, squeeze lime over each serving just before eating. Leftovers can be refrigerated in a covered container and reheated with a small splash of broth to keep the rice from drying out.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9-by-13-inch Baking Dish, Aluminum Foil
