1 tablespoon olive oil
½ medium onion (diced)
1 pinch kosher salt
2 cloves garlic (minced)
1 tablespoon chili powder
1 teaspoon ground cumin
3 cups shredded cooked chicken (*)
32 ounces salsa verde (2 (16-ounce) jars**)
¾ cup sour cream (room temperature***)
12 small corn tortillas (cut in half)
2 cups shredded Monterey Jack cheese
Optional Toppings: chopped fresh cilantro, crumbled cotija cheese, jalapeno slices, chopped red onions
*You can use shredded chicken breast, thighs or a mixture of both. For ease, grab a rotisserie chicken!
**Salsa verde brands vary in flavor and spice level. Taste before mixing and adjust chili powder or add a little diced jalapeño for extra heat.
***Plain Greek yogurt also works well.

Preheat the oven to 375°F. Grease a 9×12-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, and 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 ¾ 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 and 1/2 cup of cheese
Repeat with another round of 8 tortilla halves, the remaining chicken, 1 cup salsa verde, and ½ 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.

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