Ingredients:
- 2 Tbsp. olive oil
- 1 medium yellow onion, diced
- 2 tsp. minced garlic
- 1 TBSP. chili powder
- 1 tsp. cumin
- 7 oz. can green chilies, chopped
- 4 chicken breasts, cooked and shredded
- 1 -16 oz. jar salsa Verde
- 16 oz. container sour cream
- 12 small corn or flour tortillas, sliced in half
- 8 oz. pkg. Monterey jack cheese, shredded
- Salt and pepper to taste
Directions:
Preheat oven to 350 degrees. Heat olive oil in pan and add chopped onion, garlic, chili powder, cumin and green chilies. Stir in chicken until all ingredients are mixed together until warm and set aside.
In separate bowl, combine jar of salsa Verde and sour cream together.
Spread 1/2 c. of salsa mixture to bottom of the pan and then top with 8 sliced tortillas. Add 1/3 of the chicken mixture and sprinkle with some cheese until all ingredients are used, making 3 layers. Add any remaining cheese to the top and bake about 25-30 minutes until bubbly. Serve with salsa and guacamole.
