Ingredients
- 3-4 chicken breasts, cooked & shredded
- 8 green onions, chopped
- 2 cups Green Mexican Salsa/Salsa Verde
- 1 cup Monterey Jack cheese, shredded
- 1 cup Swiss cheese, shredded
- 6-8 tortillas {whole wheat or flour…we used flour}
- Optional toppings: sour cream, pico de gallo
Preparation
Step 1
That’s the kind of ingredient list I like to see when I get home from a long day at work!
First things first, let’s preheat the oven to 400.
Now go ahead and mix up the shredded chicken, green onions
Then add 1 1/2 cups of the salsa and mix until well combined.
Now let’s get to stackin’. Take out an 8x8 baking dish and spread half of the chicken mix on the bottom.
Top the chicken mix with a sprinkle of both cheeses…monterey jack and swiss. Sprinkle in moderation or use a heavy hand. Whatever suits your fancy. BUT… 1/3 of the cheeses should do ;)
Now top the cheeses with a layer of tortillas. As you can see, I used two. One whole tortilla and one cut in half {for dish-fitting purposes, of course}.
Now repeat the process…chicken mix, cheese, and tortillas…and top with the remainder of the salsa and a sprinkling of cheeses.
Bake at 400 for about 30 minutes or until the cheese is hot and bubbly…and a little brown around the edges.
Now it’s time to dig in. And by all means, DO NOT be shy!!! This is one of those meals where you really need not care how you look eating it because it’ll be shoveled in your mouth so fast that you won’t have time to restrain yourself. But before you go and start eating, consider adding some toppings to finish it all off. We enjoyed ours with a little dollop of sour cream and some pico de gallo…AMAZING!!!!!!!