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

1/2 onion diced 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 cup s 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.