Overhead view of Chicken Salsa Verde Casserole in a square white baking dish with wooden spoon next to it

Chicken Salsa Verde Casserole

Using grocery store shortcuts like rotisserie chicken and salsa, you can get this Chicken Salsa Verde Casserole on the table in about 30 minutes. That makes this an excellent dinner recipe for any day of the week when you’re short on time and too tired to put in too much effort, yet you’d rather have a home-cooked meal than get takeout.

To prepare this meal quickly and easily, here are a few tips. As your oven is preheating, spray your baking dish with cooking spray, shred the chicken, and chop the tomatoes and cilantro. Measure out all your ingredients, and then start putting together the casserole. As the casserole is baking, chop any toppings you plan to serve with the casserole, such as jalapeño peppers and green onion; chop the avocado after you’ve taken the casserole out of the oven so that it looks its freshest!

For the ingredients, I used a rotisserie chicken from my local grocery store. Theirs is gluten-free, and your grocery store rotisserie chicken is likely gluten-free, too, but be sure to ask the deli manager. For the salsa, I used Xochitl Asada Verde Salsa, which is a delicious green salsa. You can make this dish dairy free using dairy free sour cream and dairy free shredded cheese.

Get more gluten-free quick and easy recipes.

Overhead view of Chicken Salsa Verde Casserole in a white casserole dish with cherry tomatoes in the background

5 from 2 votes
Overhead view of Chicken Salsa Verde Casserole in a square white baking dish with wooden spoon next to it
Print Recipe

Chicken Salsa Verde Casserole

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Calories: 386kcal
Author: Gluten Free & More


  • Gluten-free nonstick cooking spray
  • 1 cup Xochitl Asada Verde Salsa , divided, plus more for serving
  • 2 cups shredded rotisserie chicken
  • 1 cup sour cream
  • 8 corn tortillas
  • 2 cups shredded Mexican cheese blend
  • 1 pint cherry tomatoes , halved
  • ¼ cup minced fresh cilantro

Optional toppings:

  • Avocado slices, cilantro, green onion, sliced black olives, jalapeño slices


  • Preheat the oven to 400 degrees. Spray an 8x8-inch baking dish with cooking spray. Spread ¼ cup of the salsa on the bottom of the baking dish.
  • In a medium mixing bowl, combine the chicken with the sour cream and ¾ cup salsa; mix well. Place 4 tortillas on the bottom of the baking dish over the salsa. Top with half the chicken mixture, half the cheese, half the tomatoes, and half the cilantro. Repeat the layers.
  • Bake uncovered for 20-25 minutes or until the cheese is melted and bubbly. Top with any additional toppings, if desired, and serve with extra salsa on the side.


Nutrition Facts
Chicken Salsa Verde Casserole
Amount Per Serving
Calories 386 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 11g55%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 100mg33%
Sodium 693mg29%
Potassium 534mg15%
Carbohydrates 23g8%
Fiber 3g12%
Sugar 6g7%
Protein 26g52%
Vitamin A 1160IU23%
Vitamin C 20mg24%
Calcium 328mg33%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Casserole Chicken Salsa Tomatoes Xochitl
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