Chicken Chilaquiles

This is just about the only casserole dish my husband will eat. If you love green salsa, this is the casserole for you! I also throw any extra veggies in with the chicken--black beans, corn, red bell pepper, etc. Recipe modified from Cooking Light.

12 (6 inch) corn tortillas, each cut into 8 wedges
1 1/2 cups salsa verde
3/4 cup chopped green onions
1/2 cup sour cream
1 Tbs. cumin
1/2 cup chopped cilantro
Cooking spray
2 cups shredded chicken breast (use precooked rotisserie chicken to make it quick)
1 cup Mexican blend cheese

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 wedges from the pan and repeat the procedure with the remaining tortilla wedges.
3. Combine salsa, green onions, sour cream, cumin, and cilantro, stirring with a whisk. Place half of the tortilla wedges in an 11x7 inch baking dish coated with cooking spray. Top evenly with 1 cup of chicken, about 1 cup of salsa mixture, and 1/2 cup cheese. Repeat layers with the remaining wedges, chicken, and salsa mixture. Top with the remaining cheese (dish will be very full).
4. Cover with foil coated with cooking spray. Refrigerate for 8 hours or overnight.
5. Preheat oven to 350. Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake, covered, at 350 for 30 minutes. Uncover and bake an additional 20 minutes or until bubbly around the edges and the cheese begins to brown.