Salsa Verde Chicken Casserole

 Ingredients

• 1 Tablespoon olive oil
• 1/2 onion, diced
• 1 pinch salt
• 2 cloves garlic, minced
• 1 Tablespoon chili powder
• 1 teaspoon ground cumin
• 3 cups cooked shredded chicken
• 32 ounces salsa verde (2 16-ounce jars)
• 3/4 cup sour cream or plain Greek yogurt
• 12 small corn tortillas, cut in half
• 3 cups freshly shredded Monterey Jack cheese
• Optional toppings: chopped fresh cilantro, Jalapeño slices, chopped red onion

Preheat the oven to 375 degrees F. Grease a 9x13-inch casserole dish and set aside. 

Heat the olive oil in a large skillet set over medium heat. Once heated, add in the onion and salt and cook for a couple of minutes, until softened. Stir in the garlic, chili powder, and cumin. Cook for another minute. Stir in the chicken until well incorporated and take the pan off the heat. 

In a large bowl, combine the salsa verde and sour cream. Stir until the sour cream is fully incorporated. 

Layer 3/4 cup of the salsa verde mixture on the bottom of the prepared casserole dish. Top with 8 tortilla halves. Then, layer on half of the chicken mixture, 1 cup of the salsa verde, and 1/2 cup cheese. 

Repeat with another round of 8 tortilla halves, the remaining chicken, 1 cup salsa verde, and 1/2 cup cheese. 

Finish with a final layer of 8 tortilla halves, the remaining salsa verde, and the remaining cheese. 

Bake for 15-20 minutes until the cheese has melted and the sauce is bubbling. Add on optional toppings and serve. 

Enjoy!