During the cold months we add chicken broth to this recipe for a healthy and flavorful chili. In this summer version we layer corn tortillas to make it into stacked enchiladas.

2 tbsp olive oil
1 onion, chopped
5 cloves garlic, minced
1 jar salsa verde with tomatillos (I like Tommy's Salsa Verde at HEB)
3-4 tomatoes, diced
1 tsp dried oregano
1 tsp cumin
1/2 tsp ground coriander
1/4 tsp black pepper
1 lb chicken
2 C frozen corn
1 can white beans, drained (I like northern beans)
24 corn tortillas
2 C shredded cheese (I like Mexican mix)
1 can Rotel

2 tbsp olive oil 1 onion, chopped 5 cloves garlic, minced 1 jar salsa verde with tomatillos (I like Tommy's Salsa Verde at HEB) 3 -4 tomatoes, diced 1 tsp dried oregano 1 tsp cumin 1/2 tsp ground coriander 1/4 tsp black pepper 1 lb chicken 2 C frozen corn 1 can white beans, drained (I like northern beans) 24 corn tortillas 2 C shredded cheese (I like Mexican mix) 1 can Rotel

Preheat oven to 350 degrees.
Boil and shred chicken. Retain the boiled "chicken water" to dip tortillas later.
Saute onion and garlic in olive oil. Stir in salsa verde, tomatoes, spices, and shredded chicken. Simmer with lid on for 10 minutes, stirring occasionally. Add corn and beans and simmer another 5 minutes.
Using tongs, dip corn tortillas in "chicken water" and layer 8 tortillas on the bottom of a large casserole dish. Spoon half the salsa verde mixture on top. Then add another layer of 8 tortillas and the other half of the salsa verde mixture. Top with a layer of 8 tortillas. Sprinkle cheese and Rotel on top.
Bake in oven just until cheese is melted, about 10 minutes.

Prep and Cook Time: 30 minutes