Salsa Verde is a delicious combination of tomatillos, chili peppers, and cilantro. There are many great varieties to try, ranging from mild to hot to suit your taste. This recipe simple, healthy, and a great change from your typical taco night!
12 (6-inch) Corn Tortillas, each cut into 8 Wedges
1 ½ Cups Salsa Verde
½ Cup Light Sour Cream
2 Large Cans (10 oz. each) Chicken Breast, drained
2 Cups Shredded Mexican Blend Cheese
Preheat oven to 375°. Arrange half of tortilla wedges on a large baking sheet. Bake until golden brown. Repeat with remaining tortilla wedges. Cool.
Whisk together salsa and sour cream. Spread half of the tortilla wedges into a 11×7″ baking dish coated with cooking spray. Top with one cup of chicken, about 1 cup of salsa mixture, and half of the cheese. Repeat layers. Lower oven temperature to 350°. Cover with foil and bake for 30 minutes. Uncover and bake an additional 20 minutes or until bubbly around the edges.