Ingredients

• 3 cups grated Monterey Jack cheese
• 32 fl oz green salsa (I prefer Herdez Salsa Verde for this recipe)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 12 small corn tortillas
• 3/4 cup sour cream (full-fat for extra creaminess and flavor)
• 2 minced garlic cloves
• 1/2 chopped onion
• 1 small pinch kosher salt
• 1 tbsp chili seasoning
• 3 cups shredded cooked chicken (rotisserie chicken works great for convenience)

• sliced jalapenos (for a little extra kick)
• crumbled cotija cheese
• diced red onion
• chopped fresh cilantro

Instructions

• Set your oven to 375°F (190°C).
• Lightly grease a 9×12-inch casserole dish and keep it ready.

• Place a large skillet over medium heat and add the olive oil.
• Once warm, stir in the chopped onion and a pinch of kosher salt. Cook for a few minutes until softened.
• Add the minced garlic along with the chili seasoning and cumin. Let the spices toast briefly to deepen their flavor.
• Mix in the shredded cooked chicken and stir until evenly combined.
• Remove the skillet from heat.

• In a large mixing bowl, stir together the green salsa and sour cream.
• Blend until smooth and fully incorporated to create a creamy salsa mixture.

• Spread ¾ cup of the salsa mixture across the bottom of the prepared casserole dish.
• Arrange 8 tortilla halves over the sauce.
• Top with half of the chicken mixture, then pour 1 cup of the salsa sauce over it.
• Sprinkle ½ cup of Monterey Jack cheese evenly across the top.

• Add another layer of 8 tortilla halves.
• Spread the remaining chicken mixture over them, followed by another 1 cup of salsa sauce and ½ cup of cheese.
• Finish with a final layer of 8 tortilla halves. Cover with the remaining salsa mixture and top with the rest of the cheese.

• Transfer the dish to the oven and bake for 15–20 minutes.
• The casserole is ready when the cheese has melted and the edges are bubbling.
• Allow it to cool slightly before slicing. Garnish with jalapenos, cotija cheese, red onion, and fresh cilantro as desired.
• Serve warm and enjoy.