Easy Chicken Tortilla Casserole recipe with shredded rotisserie chicken, soft tortillas, creamy salsa verde, and melted Monterey Jack cheese. Perfect for a quick Mexican dinner, this dish combines chicken, tomatoes, and fresh cilantro for a flavorful and hearty meal. Great for family dinners or weeknight meals, this Mexican chicken casserole can be topped with avocado, green onions, or extra salsa for added flavor.

Ingredients

3 ½ cups shredded rotisserie chicken breast (shredded by hand)
1 cup sour cream (light works well)
1 ¼ cups salsa verde, divided (plus extra for serving; I use Herdez Salsa Verde)
8 tortillas (6-inch, 50/50 corn/flour blend; I use La Tortilla Factory brand)
1 (10-ounce) can Ro-Tel Tomatoes and Green Chilies, drained very well
⅓ cup fresh cilantro, chopped
3 cups shredded Monterey Jack cheese
Optional toppings: avocado slices, thinly sliced green onions, or extra cilantro leaves

Instructions

Preheat your oven to 400°F (200°C). Lightly coat a 13 × 9-inch baking dish with non-stick cooking spray.
In a medium bowl, mix together the shredded chicken, sour cream, and ¾ cup of the salsa verde until well combined.
Spread ½ cup of salsa verde evenly across the bottom of the prepared baking dish.
Arrange 3 whole tortillas on one side of the dish, slightly overlapping. Slice 3 more tortillas in half and place the halves along the other side to fill the remaining space. Reserve the last 3 halves for later.
Spoon half of the chicken mixture over the tortillas. Sprinkle with half of the drained tomatoes, half of the cilantro, and half of the shredded cheese.
Repeat the layers with the remaining whole tortillas and tortilla halves, the remaining chicken mixture, tomatoes, cilantro, and cheese.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes until the casserole is bubbly and the cheese has melted (avoid browning).
Let the casserole rest for 5–10 minutes before slicing. Serve with optional toppings and extra salsa verde on the side.

Why You’ll Love This Recipe

This Chicken Tortilla Casserole is creamy, cheesy, and full of flavor, making it the perfect weeknight dinner. It’s easy to assemble, uses simple ingredients, and is loved by both kids and adults. The combination of tender chicken, zesty salsa verde, and melty Monterey Jack cheese creates a comforting, satisfying meal every time.

Tips

Use freshly shredded chicken for better texture.
Warm tortillas slightly in the microwave before layering to prevent cracking.
Let the casserole rest after baking so it sets and slices neatly.
Drain the tomatoes well to avoid excess moisture.

Variations and Substitutions

Cheese: Swap Monterey Jack for cheddar, pepper jack, or a Mexican cheese blend.
Tortillas: Use all corn or all flour tortillas depending on preference.
Protein: Substitute chicken with cooked turkey or shredded rotisserie pork.
Salsa: Swap salsa verde with mild or spicy red salsa for a different flavor profile.

FAQs

Can I make this ahead of time?
Yes! Assemble the casserole, cover with foil, and refrigerate for up to 24 hours before baking.

Can I freeze it?
Absolutely. Assemble the casserole and freeze it before baking. Thaw overnight in the refrigerator, then bake as directed.

How can I make it spicier?
Add chopped jalapeños, hot sauce, or use a spicier salsa verde.

Serving

Serve this casserole hot from the oven with fresh avocado slices, green onions, or cilantro. Pair it with a simple side salad, rice, or black beans for a complete meal.

Suggestions

Serve with a dollop of sour cream or guacamole.
Top with crushed tortilla chips for extra crunch.
Offer extra salsa verde on the side for added flavor.