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Hands-on Time
45 Mins
Total Time
1 Hour
Yield
Serves 6 (serving size: about 1 1/4 cups)
Photo: Jennifer Causey; Styling: Ginny Branch 

How to Make It

Step 1

Place a small roasting pan in oven. Preheat oven to 425° (leave roasting pan in oven as it preheats).

Step 2

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle both sides of chicken evenly with cumin, salt, and pepper. Add chicken to pan; sauté 3 minutes. Turn chicken over, and place in the preheated roasting pan. Add onion, garlic, and tomatoes to pan; bake at 425° for 15 minutes or until chicken is done. Cool. Shred chicken; toss with tomato mixture.

Step 3

Combine 3/4 cup cilantro, juice, and salsa verde; spread 1/4 cup salsa mixture in the bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Top with 4 overlapping tortillas, half of chicken mixture, and 1/4 cup salsa mixture. Repeat layers. Top with remaining 4 tortillas and remaining salsa mixture; sprinkle evenly with cheese. Bake at 425° for 15 minutes or until golden; sprinkle with remaining 1/4 cup cilantro. Top each serving with 1 tablespoon crema.

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