Salsa Verde Enchilada Pie

• portions: 4 servings
• temps total: 30 minutes

Ingrédients

Cooking spray

1 c. store-bought salsa verde

3/4 c. sour cream

2 bunches cilantro (about 4 cups, including thin stems), plus more for serving

Kosher salt and freshly ground black pepper

3 c. shredded rotisserie chicken

2 scallions, thinly sliced

6 oz. Monterey Jack cheese, grated (about 1 1/2 cups), divided

16 corn tortillas

Finely chopped white onion, for serving

Instructions

Preheat oven to 425°F. Lightly grease an 8-inch-square broiler-safe baking dish. Puree salsa, sour cream, and cilantro in a blender until smooth, 20 to 30 seconds. Season with salt and pepper.

Spread 1/2 cup sauce on bottom of prepared pan. Transfer remaining sauce to a bowl. Add chicken, scallions, and 1 cup cheese; toss to combine. Season with salt and pepper.

Place 4 tortillas on top of sauce in pan, slightly overlapping. Top with one-third of chicken mixture (about 1 1/3 cups) and 4 more tortillas. Repeat two more times. Top with remaining chicken and 1/2 cup cheese.

Cover with foil and bake until warmed through, 15 to 20 minutes. Uncover and broil until browned, 1 to 2 minutes. Serve sprinkled with onion and cilantro.