Nate really liked this dinner and it was simple enough to make even for a busy night. A keeper for sure.
I N G R E D I E N T S
- 2 c. store-bought salsa verde
- 1/2 c. sour cream
- 2 bunches cilantro (about 4 cups, including thin stems), plus more for serving
- Salt and freshly ground black pepper
- 3 c. shredded rotisserie chicken
- 2 cans tomatoes with green chilis
- 1 T cumin
- 2 tsp chili pwd
- 2 scallions, thinly sliced
- 6 oz. Monterey Jack cheese, grated (about 1 1/2 cups), divided
- 16 corn tortillas
- Finely chopped white onion, for serving
D I R E C T I O N S
Preheat oven to 425°F. Lightly grease a 13x9 baking dish. Mix salsa, sour cream, and cilantro in a blender until smooth, 20 to 30 seconds.
Season with salt and pepper.
Spread 1/2 cup sauce on bottom of prepared pan. Transfer remaining sauce to a
bowl. Add chicken, scallions, cumin and chili pwd stir to combine. Season with salt and pepper.
Place 4/5 tortillas on top of sauce in pan, slightly overlapping. Top with one-third of
chicken mixture (about 1 1/3 cups), cheese and 4/5 more tortillas. Repeat two more times, sprinkling with cheese after the chicken is added each time.
Top with remaining chicken and 1/2 cup cheese.
Cover with foil and bake until warmed through, 15 to 20 minutes. Uncover and
broil until browned, 1 to 2 minutes. Serve sprinkled with onion and cilantro.
