Ingredients

The following ingredients have 5 Servings
  • 12 (6-inch) corn tortillas ( pan toasted)
  • 2 teaspoons olive oil
  • 1 cup diced yellow onion
  • 2 cloves garlic
  • kosher salt
  • 1 (4 ounce) can diced green chiles
  • 3 cups shredded cooked chicken
  • 1½ cups salsa verde (or tomatillo salsa)
  • 1 cup sour cream
  • 6 tablespoons crumbled Cotija cheese
  • 2 cups freshly grated Monterey Jack Cheese

Instruction

  • Preheat your oven to 375°.
  • Heat the oil in a skillet on medium-low and sauté onions until softened and translucent, about 8 minutes. Add in garlic and cook 1 to 2 minutes. Then place the onions and garlic along with the green chiles into a bowl with the cooked and shredded chicken, stir to combine.
  • Place 4 toasted tortillas into the bottom of a 10x2 square metal pan (an 8x8 pan can be used if in a pinch, just overlap more). Spread half of the chicken/onion mixture on top of the tortillas, then 1/2 cup of salsa, 1/3 cup sour cream, 2 tablespoons cotija and 1/3 of the Monterey Jack cheese. Repeat one more time; 4 more tortillas, the remaining chicken mixture, 1/2 cup salsa, 1/3 cup sour cream, 2 tablespoons cotija and half of the remaining Monterey Jack cheese.
  • Then, for the last layer, place the remaining tortillas on top and spread the salsa and sour cream, then sprinkle with the last of the cotija and Monterey Jack cheese.
  • Bake on the middle rack of your oven for 35 to 40 minutes or until the cheese is golden brown on top.
  • Serve with a scattering of fresh cilantro leaves.