You can use a combination of thighs and breasts or even use rotisserie chicken. Be sure oven is preheated to 375°

Olive Oil 1/2 onion diced Salt 2 cloves Garlic - Minced 1 Tbs Chili Powder 1 Tsp Cumin 3 chicken breasts 2 jars (16 0z each) Salsa Verde 3/4 cup sour cream 12 small corn tortillas cut in half 4 cups shredded Monterrye Jack Cheese

Preheat oven to 375° Saute onion and garlic Add chili powder, cumin and chicken, stir, remove from heat In a large bowl combine salsa verde and sour cream, stir well Layer 3/4 of the salsa verde mixture on the bottom of a greased 9X12 casserole dish. Add 8 tortilla halves, add a layer of half the chicken mixture, 1/2 cup of salsa Verde mixture, and 1/2 cup of cheese. Repeat another 8 tortilla halves, remaining chicken mixture, 1 cup salsa verde, and 1/2 cup of cheese. Finish with the final layer of 8 tortilla halves, remaining salsa verde, and remaining cheese. Bake for 25 minutes until cheese has melted.