2 cups shredded rotisserie chicken
1 cup (8 ounces) sour cream
1-1/2 cups salsa verde, divided
8 corn tortillas (6 inch)
2 cups chopped tomatoes
1/4 cup minced fresh cilantro
2 cups shredded Monterey Jack cheese
Salsa, avocado slices, thinly sliced green onions or fresh cilantro leaves
Combine the chicken, sour cream and 3/4 cup salsa in a small bowl. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish. 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.
Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Serve with remaining salsa and, if desired, optional toppings.
*Original recipe from Taste of Home.