Ingredients

The following ingredients have 12 Servings
  • 1 Tablespoon unsalted butter
  • 1 Cup white onion ((diced))
  • 3 large garlic cloves ((minced))
  • 5 cups Chicken ((cooked and chopped))
  • 2 cups Sour Cream
  • 16 ounces Salsa Verde ((jarred))
  • 10 ounces diced tomatoes and green chiles
  • 4 ounces green chiles
  • 2 Teaspoons Ground Cumin
  • 4 cups sharp cheddar cheese ((shredded))
  • 20 Small Corn Tortillas ((cut into fourths))

Instruction

  • Preheat the oven to 400 degrees F. Lightly spray a 9 x 13-inch or 3-quart casserole dish with cooking spray, then set aside.
  • In a medium skillet, melt the butter over low-medium heat, then add the onions. Cook the onions until they begin to soften, about 3 to 5 minutes, then add the garlic. Cook for an additional 30 seconds.
  • In a large bowl, combine the onions, garlic, chopped chicken, sour cream, salsa verde, tomatoes, green chiles, and cumin. Set aside.
  • Cut the tortillas into quarters. Spread one fourth of the chicken filling into the bottom of the baking dish. Top with 1 cup of shredded cheese, then place a layer of tortillas over the cheese. It’s okay if the tortillas overlap some. Repeat this process of chicken filling, cheese, and tortillas 2 more times (total of 3 layers) making sure to use all the tortillas. Spread the last of the chicken filling on the top, then top that with the last cup of cheese.
  • Bake for 20 to 25 minutes until the cheese is melted and the sides are bubbly. Cool for 10 to 15 minutes before serving.