-3 cups shredded cooked chicken
-2 containers of 16 oz salsa verde
-3/4 cup sour cream or plain greek yogurt
-corn tortillas, cut in half
-1/2 red onion, diced
-1 tbsp minced garlic
-1 tsp cumin
-1/4 tsp salt
-1/4 tsp pepper
-1/2 tbsp chili powder
-1/4 tsp cayenne
-shredded monterey jack
- In a large skillet over medium heat, add a drizzle of olive oil.
- Preheat oven to 375.
- To pan, add onion. Cook 3-4 min. Add garlic, salt, pepper, chili powder, cayenne, and cumin. Stir until combined. Add in chicken. Take off heat.
- In a large bowl, mix sour cream and salsa verde.
- In a 9×13 pan, add a layer of salsa mix. Layer tortillas. Add half of chicken mix. Sprinkle with cheese.
- Add more salsa mix, then another layer of tortillas, followed by the rest of the chicken.
- Top with remaining cheese and salsa.
- Bake 20 min.
