2 tablespoons canola oil
8 skinless, boneless chicken thighs (about 2 pounds)
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper
2 cups chopped white onion
8 garlic cloves, minced
1 (15-ounce) can organic whole peeled tomatoes, undrained and crushed
1 cup chopped fresh cilantro, divided
3 tablespoons fresh lime juice
1 (7-ounce) can salsa verde
Cooking spray
12 (6-inch) corn tortillas
3 ounces shredded pepper-Jack cheese (about 3/4 cup)
6 tablespoons Mexican crema

2 tablespoons canola oil 8 skinless, boneless chicken thighs (about 2 pounds) 1 teaspoon ground cumin 1/2 teaspoon kosher salt 1/4 teaspoon ground red pepper 2 cup s chopped white onion 8 garlic cloves, minced 1 (15-ounce) can organic whole peeled tomatoes, undrained and crushed 1 cup chopped fresh cilantro, divided 3 tablespoons fresh lime juice 1 (7-ounce) can salsa verde 12 (6-inch) corn tortillas 3 ounces shredded pepper-Jack cheese (about 3/4 cup) 6 tablespoons Mexican crema

1. Place a small roasting pan in oven. Preheat oven to 425° (leave roasting pan in oven as it preheats).
2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle both sides of chicken evenly with cumin, salt, and pepper. Add chicken to pan; sauté 3 minutes. Turn chicken over, and place in the preheated roasting pan. Add onion, garlic, and tomatoes to pan; bake at 425° for 15 minutes or until chicken is done. Cool. Shred chicken; toss with tomato mixture.
3. Combine 3/4 cup cilantro, juice, and salsa verde; spread 1/4 cup salsa mixture in the bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Top with 4 overlapping tortillas, half of chicken mixture, and 1/4 cup salsa mixture. Repeat layers. Top with remaining 4 tortillas and remaining salsa mixture; sprinkle evenly with cheese. Bake at 425° for 15 minutes or until golden; sprinkle with remaining 1/4 cup cilantro. Top each serving with 1 tablespoon crema.