Salsa Verde Chicken Casserole

• 2 cups shredded rotisserie chicken
• 1 cup sour cream
• 1-1/2 cups salsa verde, divided
• 8 corn tortillas (6 inches)
• 2 cups chopped tomatoes
• 1/4 cup minced fresh cilantro
• 2 cups shredded Monterey Jack cheese
• Optional toppings: Avocado slices, thinly sliced green onions or fresh cilantro leaves

1. In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish.
2. Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese.
3. Bake, uncovered, at 400u0b0 until bubbly, 20-25 minutes. Serve with remaining salsa and, if desired, optional toppings.

rotisserie chicken, sour cream, salsa verde, corn tortillas, tomatoes, fresh cilantro, shredded monterey, avocado slices

Taken from www.tasteofhome.com/recipes/salsa-verde-chicken-casserole/ (may not work)