Chicken Chilaquiles

Ingredients

• 12 (6-inch) corn tortillas, each cut into 8 wedges
• 1 1/2 cups salsa verde (such as Herdez)
• 3/4 cup chopped green onions
• 1/2 cup fat-free sour cream
• Cooking spray
• 2 cups shredded skinless, boneless rotisserie chicken breast
• 1 cup (4 ounces) preshredded Mexican blend cheese

Preparation

1. Preheat oven to 375°.
2. Arrange half of tortilla wedges on a large baking sheet, overlapping some if necessary. Bake at 375° for 10 minutes or until crisp. Remove the tortilla wedges from pan. Repeat procedure with remaining tortilla wedges.
3. Combine salsa, green onions, and 1/2 cup sour cream, stirring with a whisk. Place half of the tortilla wedges in an 11 x 7-inch baking dish coated with cooking spray. Top evenly with 1 cup of chicken, about 1 cup of salsa mixture, and 1/2 cup of cheese. Repeat layers with the remaining tortilla wedges, 1 cup chicken, 1 cup salsa mixture, and 1/2 cup cheese (dish will be very full). Cover with foil coated with cooking spray. Refrigerate for 8 hours or overnight.
4. Preheat oven to 350°.
5. Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350° for 30 minutes. Uncover and bake an additional 20 minutes or until bubbly around the edges and cheese begins to brown.