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Mexican Verde Casserole

Growing up we chose our own birthday dinner, mine was always Mexican Verde Casserole. I am completely smitten with salsa verde but it’s not always the favored dish for October. So why not start summer off right with a delicious make ahead dish which makes coming home from those evening walks or baseball games a breeze? Here’s to making this one of your new family favorites!

Mexican Verde Casserole


Kelly @ onceamonthmeals.com



1)   Place two tortillas at the bottom of two 8×8 foil pans or one 13×9 pan.

2)   Sprinkle 1/3 of cooked chicken, green chilies, onion, sour cream and cheeses on top of tortillas. Then pour 1/3 of salsa verde over. Cover with two more tortillas and repeat two more times.

3)   Place tortillas on top of last layer, and sprinkle with remaining cheese and salsa verde.

4)   Cover with foil and bake at 375 for about 40 minutes then uncovered for another 10-15 minutes until golden brown and bubbling at the sides.

Freezing Directions:

At Step 4 above, simply cover with foil, and place in freezer until ready to bake. On cooking day, place in 375 oven for about one hour and fifteen minutes or until golden brown and bubbling at the sides.

Servings: 8

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21 Responses to “Mexican Verde Casserole”

  1. [...] am so excited to try out her Mexican Verde Casserole, Salsa Verde, and Homemade [...]

  2. Miz Helen says:

    Hi Kelly,
    This is my kind of casserole. Your Mexican Verde Casserole will be going on the menu here. It just looks delicious. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

    • Kelly says:

      Thank you for that! Its a family favorite and I’m so happy to share it. And yes we’ll definitely be back next week!

  3. kelly says:

    Will be making this over the weekend for next week!! Just what I need to fill that mexican food craving I’ve been having all day!!!!

  4. Anna says:

    Can I just use normal salsa with this?

    • Kelly says:

      I have not tried it with a red salsa personally, but you could definitely try it out and let me know. It also works just fine with jarred or canned salsa from the store. My Mom always used Herdez canned salsa verde in a pinch.

  5. Lisa S says:

    So – you bake from frozen state? And the same cooking time for an 8X8?

    • Kelly says:

      The recipe post is for written as if you were making it fresh. However if you wanted to freeze it and cook it later, follow the directions under “Freezing Directions”. You can bake from a frozen state it just takes a little longer. And the cooking time may be a little shorter for an 8×8 pan, just keep your eye on it and if the cheese starts to brown and you see it bubbling on the sides it’s ready!

  6. Krissa says:

    Sounds great! Is the sour cream just to top it with or is it supposed to be included somewhere in the dish before baking?

    • Kelly says:

      You put in on top of the chicken and chiles among the layers, and you can save some for the top after baking if you like.

  7. Kim says:

    What is the sour cream for…optional garnish?

  8. kristi says:

    Kelly this was so delicious. I love it! Our toddler had several servings also.

  9. [...] Mexican Verde Casserole(You can even try a vegetarian version adapted from our new Vegetarian writer Kristi.) [...]

  10. Melissa Mulvaney says:

    I made this for a friend and her family. She’s been fighting cancer for 9 months, and she told me this is one of only a few meals her ‘picky’ husband has even liked!! Thanks for a great recipe!!!

  11. Melissa Mulvaney says:

    Oops!!! I made one of these too many this week when we had a houseful of guests for dinner. (they loved it of course!!;). Now that it’s been cooked, could I freeze it?

  12. Angie says:

    Mmmm I can’t wait to try it! I will probably use a round pie plate (fits a tortilla perfectly!) and cut it like a pizza. Thank you for the recipe.

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