12 corn tortillas (6-inch), toasted
2 cups cooked, shredded dark-meat chicken, I just use a rotisserie chicken from the store
1 can (4 ounces) chopped green chiles
1 1/2 cups Green or Red Salsa (recipe below)
1 cup sour cream
1 1/2 cups Monterey Jack cheese, shredded (6 ounces)
Preheat oven to 375 degrees. In an 8-inch square baking dish, layer 4 tortillas, 1 cup chicken, cup chiles, 1/2 cup salsa, 1/3 cup sour cream, and 1/2 cup cheese; repeat once. Top with remaining tortillas, salsa, sour cream, and cheese. Bake until top is browned and bubbling, 30 to 40 minutes.
Green or Red Salsa
8 tomatillos (for red salsa use 6 plum tomatoes, halved)
1 to 2 jalapeno peppers, halved and seeded
1 garlic clove, minced
In a baking sheet, broil tomatillos, onion, garlic, jalapenos and garlic until lightly charded. About 4 minutes. Puree in a blender until smooth. Thin with 1/2 to 3/4 cup water and season with salt.
(recipe and Picture found at www.marthastewart.com/everyday)