Healthy Salsa Verde Chicken Casserole Recipe | Low-Carb Mexican Dinner

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple to assemble and packed with bold, Mexican-inspired flavors without feeling heavy. The salsa verde keeps everything moist and vibrant, the layers make it filling, and the leftovers reheat beautifully. I also like how easy it is to adapt depending on what I have on hand or how low-carb I want to keep it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups shredded chicken (rotisserie, poached, or roasted)
2 cups salsa verde
10–12 corn or whole wheat tortillas
2 cups shredded Monterey Jack or reduced-fat cheddar cheese
1/2 cup diced onions (optional)
1 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
1/2 cup chopped cilantro (for garnish)

Optional toppings:
Avocado slices
Jalapeños
Greek yogurt or sour cream

Directions

I start by preheating the oven to 375°F (190°C) and greasing a 9×13-inch baking dish. In a mixing bowl, I combine the shredded chicken with 1 cup of the salsa verde, cumin, garlic powder, salt, and pepper, stirring until the chicken is evenly coated.

I layer tortillas across the bottom of the baking dish, then spread part of the chicken mixture over the top and sprinkle with cheese. I repeat the layers until all the ingredients are used, finishing with the remaining salsa verde and a generous layer of cheese on top.

I cover the dish with foil and bake it for 20 to 25 minutes. Then I remove the foil and bake for another 10 minutes, until the cheese is bubbly and lightly golden. Once it’s out of the oven, I let the casserole rest for about 10 minutes before slicing.

I garnish with chopped cilantro and add any optional toppings I’m in the mood for before serving.

Servings and Timing

I get about 8 servings from this casserole.
Prep time is approximately 20 minutes.
Bake time is about 40 minutes.
Total time comes to roughly 1 hour.

Variations

I sometimes swap the tortillas for layers of cauliflower rice to make it fully low-carb. When I want a vegetarian version, I replace the chicken with black beans or pinto beans. For extra heat, I mix chopped jalapeños into the chicken or use a spicier salsa verde.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I prefer using the oven or air fryer to keep the texture intact. I avoid microwaving when possible because it softens the layers too much.

FAQs

Can I make this casserole ahead of time?

I often assemble it in advance, refrigerate it, and bake it just before serving.

Is this recipe really low-carb?

I find it lower in carbs than traditional casseroles, and it becomes even more low-carb if I skip the tortillas.

What type of salsa verde works best?

I use one with balanced acidity and heat, and I always taste it first to adjust seasoning.

Can I freeze this casserole?

I freeze it tightly wrapped for up to 2 months and thaw it overnight before reheating.

What should I serve with this?

I like pairing it with a simple salad, roasted vegetables, or a side of avocado.

Conclusion

I find this healthy salsa verde chicken casserole to be a reliable, flavorful dinner that checks all the boxes. It’s easy, comforting, and versatile, making it a recipe I return to whenever I want a wholesome, satisfying meal with minimal effort.