4 boneless skinless chicken breasts or thighs 1 teaspoon salt
1/2 teaspoon black pepper 2 cups sour cream
1 (10 1/2 ounce) can cream of chicken soup, undiluted 1 cup mild salsa verde (this is a tomatillo salsa)
8 ounce jar mild green (Anaheim) chilies, chopped 12 ounces shredded sharp cheddar cheese
8 medium flour tortillas, torn into medium sized pieces
Cut the chicken in bite sized pieces. Season the chicken with salt and pepper and saute in a skillet until lightly brown.
In a mixing bowl mix the soup, sour cream, salsa verde, and chopped chilies.
Layer the ingredients into a 9 x 13 greased baking pan in the following order: sauce, chicken, torn tortillas, cheese, sauce. Repeat the layering a second time. It is IMPORTANT to end with sauce so that the cheese doesn’t form a crust while baking.
Bake at 375°F for 30-45 minutes until golden brown on the top.
Allow to stand for 5-10 minutes before serving.