Chicken and Corn Chilaquiles Casserole

• 1/2 c. loosely packed fresh cilantro leaves (optional)
• 1 jar verde sauce with tomatillos and jalapeno chiles
• 3 c. baked, unsalted tortilla chips
• 2 package bone-in roasted chicken-breast halves
• 1 package frozen corn kernels
• 1 c. shredded Monterey Jack cheese or Mexican cheese blend
• cilantro sprigs

1. Preheat oven to 375 degrees F. Stir chopped cilantro into verde sauce if you like.
2. In deep 2 1/2-quart ceramic or glass baking dish, spread half of chips, overlapping slightly.
3. Top with half of sauce, chicken, corn, and Monterey Jack.
4. Repeat layers.
5. Cover dish with glass lid or nonstick foil.
6. Bake, covered, 20 minutes.
7. Remove lid and bake about 5 minutes longer or until cheese melts.
8. Garnish with cilantro sprigs to serve.

cilantro, verde sauce, halves, corn, shredded monterey jack cheese, cilantro sprigs

Taken from www.delish.com/recipefinder/chicken-corn-chilaquiles-casserole-1407 (may not work)