Salsa Verde Chicken Bake (Printable Version)
A creamy chicken dish with salsa verde, melted cheeses, and crispy tortilla topping, baked until golden and bubbly.
# Ingredients Required:
→ Protein
01 -
625 ml shredded cooked chicken (rotisserie or homemade)
→ Dairy
02 -
225 g cream cheese, softened
03 -
120 ml sour cream
04 -
100 g shredded mozzarella cheese
05 -
100 g shredded Monterey Jack cheese
→ Vegetables and Herbs
06 -
120 ml salsa verde (store-bought or homemade)
07 -
120 ml crushed tortilla chips
08 -
7.5 ml garlic powder
09 -
7.5 ml onion powder
10 -
7.5 ml ground cumin
11 -
120 ml chopped fresh cilantro (optional garnish)
# Guide to Cooking:
01 -
Preheat the oven to 190°C. Lightly grease a 23x23 cm casserole dish to ensure even baking and easy release.
02 -
In a large bowl, mix cream cheese, sour cream, and salsa verde until smooth and creamy.
03 -
Incorporate garlic powder, onion powder, and cumin into the creamy mixture. Fold in shredded chicken and half of the shredded mozzarella and Monterey Jack cheeses, mixing thoroughly.
04 -
Transfer the mixture into the prepared dish and smooth the surface. Evenly spread remaining cheeses over the top, then sprinkle with crushed tortilla chips for texture.
05 -
Bake for 20 to 25 minutes until the cheese is melted and bubbly with a light golden crust. Optionally, broil for 2 to 3 minutes for added crispiness, monitoring closely to prevent burning.
06 -
Remove from oven and let rest briefly before serving. Garnish with fresh cilantro if desired to add brightness.
# Extra Suggestions:
01 -
Using rotisserie chicken accelerates preparation. Broiling at the end creates a desirable crunchy top layer.