Ingredients:

  • 4 cups (600 grams) cooked chicken breast/thigh, shredded
  • 1 medium yellow onion, finely diced
  • 1 Tbsp olive oil
  • ½ tsp ground cumin
  • Salt and black pepper, to taste
  • 24 oz (3 cups) quality Salsa Verde (jarred)
  • 4 oz (115 grams) cream cheese, cubed, softened
  • ½ cup (120 ml) low sodium chicken stock
  • 8 small (6-inch) corn or flour tortillas, cut into strips or torn
  • 8 oz (225 grams) Monterey Jack cheese, shredded
  • 4 oz (115 grams) sharp Cheddar or Cotija cheese, shredded
  • ¼ cup fresh cilantro, chopped (for garnish)
  • 2 small lime wedges (for serving)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Heat the olive oil in a large skillet over medium heat. Sauté the diced yellow onion with a pinch of salt until translucent and soft (about 5–7 minutes). Stir in the cumin. Remove from heat and transfer the cooked onion to a large mixing bowl.
  3. Add the 4 cups of shredded chicken to the bowl with the cooked onions.
  4. In the same mixing bowl, add 2 cups of the Salsa Verde, the cubed cream cheese, and the chicken stock.
  5. Mix thoroughly until the cream cheese has mostly melted and the sauce is uniform. Taste and adjust seasoning (salt/pepper) as needed.
  6. Spread approximately ½ cup of the remaining reserved Salsa Verde across the bottom of the prepared baking dish to prevent sticking.
  7. Arrange half of the torn or cut tortillas over the bottom sauce layer to create a base.
  8. Spoon half of the chicken-salsa mixture evenly over the tortillas.
  9. Sprinkle with ⅓ of the shredded cheese blend (Monterey Jack and Cheddar).
  10. Repeat the layering: Add the remaining tortillas, followed by the remaining chicken mixture.
  11. Pour the last ½ cup of reserved Salsa Verde directly over the top layer of chicken filling.
  12. Top the entire casserole evenly with the remaining ⅔ of the shredded cheese blend.
  13. Bake for 25–30 minutes, or until the sauce is bubbling around the edges and the cheese is beautifully melted and lightly golden brown. If the cheese browns too quickly, cover loosely with foil for the final 10 minutes.
  14. Remove from the oven and allow the bake to rest for 5 minutes before serving.
  15. Garnish generously with fresh, chopped cilantro before serving with lime wedges.