Ingredients
2 cups shredded rotisserie chicken1 cup sour cream1-1/2 cups salsa verde, divided8 corn tortillas (6 inches)2 cups chopped tomatoes1/4 cup minced fresh cilantro2 cups shredded Monterey Jack cheeseOptional toppings: Avocado slices, thinly sliced green onions or fresh cilantro leaves
Preparation
In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish.
Layer with half the tortillas and chicken mixture; sprinkle with half the tomatoes, the minced cilantro and half the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese.
Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and, if desired, optional toppings.
