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Ingredients
- 1/2 cup(s) loosely packed fresh cilantro leaves (optional), chopped
- 1 jar(s) (14-ounce) verde sauce with tomatillos and jalapeño chiles
- 3 cup(s) baked, unsalted tortilla chips
- 2 package(s) (4 ounces each) bone-in roasted chicken-breast halves, skin removed and meat pulled into shreds
- 1 package(s) (10-ounce) frozen corn kernels
- 1 cup(s) shredded Monterey Jack cheese or Mexican cheese blend
- Cilantro sprigs, for garnish
Directions
- Preheat oven to 375 degrees F. Stir chopped cilantro into verde sauce if you like.
- In deep 2 1/2-quart ceramic or glass baking dish, spread half of chips, overlapping slightly. Top with half of sauce, chicken, corn, and Monterey Jack. Repeat layers.
- Cover dish with glass lid or nonstick foil. bake, covered, 20 minutes. Remove lid and bake about 5 minutes longer or until cheese melts. Garnish with cilantro sprigs to serve.
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