Salsa Verde Chicken Tortilla Casserole

Ingredients

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

Instructions

1. 1

   Preheat your oven to 375℉ (or 190℃).

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Bake on the middle rack of your oven for 35 to 40 minutes or until the cheese is golden brown on top.

6. 6

   Serve with a scattering of fresh cilantro leaves.