Healthy Salsa Verde Chicken Casserole Recipe | Low-Carb Mexican Dinner
"This healthy salsa verde chicken casserole is a delicious, low-carb Mexican-inspired recipe. Packed with flavor, cheesy goodness, and wholesome ingredients, it’s perfect for meal prep or a cozy family dinner."
Equipment
- Mixing bowls
- Whisk & spatula
- Measuring cups & spoons
- 9x13-inch baking dish
- Oven
- Foil for covering
Ingredients
- 3 cups shredded chicken (rotisserie, poached, or roasted)
- 2 cups salsa verde (homemade or store-bought)
- 10–12 corn or whole wheat tortillas
- 2 cups shredded Monterrey Jack or reduced-fat cheddar cheese
- ½ cup diced onions (optional)
- ½ cup chopped cilantro (for garnish)
- 1 tsp cumin
- ½ tsp garlic powder
- Salt & pepper to taste
- Optional toppings: avocado slices, jalapeños, Greek yogurt or sour cream
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a bowl, mix shredded chicken with 1 cup salsa verde, cumin, garlic powder, salt, and pepper.
- Layer tortillas on the bottom of the dish. Spread chicken mixture over tortillas, then sprinkle with cheese.
- Repeat layers until ingredients are used, finishing with salsa verde and cheese on top.
- Cover with foil and bake for 20–25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Let casserole cool for 10 minutes before slicing.
- Garnish with cilantro, avocado, or Greek yogurt. Serve warm.
Notes
- Storage: Refrigerate in airtight container for 3–4 days; freeze up to 2 months.
- Reheating: Oven or air fryer restores crispness; avoid microwaving.
- Variations: Try low-carb with cauliflower rice, vegetarian with beans, or spicy with jalapeños.
- Tip: Taste salsa verde before baking to adjust spice level.