| 1. |
Chunk chicken and cook in skillet sprayed with cooking spray (like Pam) until lightly brown. Remove from skillet. |
| 2. |
In same skillet, sauté chopped onion and chopped garlic. |
| 3. |
In large bowl, mix sour cream, chopped cilantro, cumin, salt, pepper, lime juice, 1 cup cheese, beans, cooked onion and garlic mixture. |
| 4. |
Shred chicken and add to bowl. Mix well. |
| 5. |
Spread half of mixture in 9x13" baking dish. |
| 6. |
Quarter all tortillas (white corn are best). Spread half of tortillas over mixture. Spread half jar of salsa verde over tortillas. |
| 7. |
Repeat layers. Top with remaining cheese. |
| 8. |
Bake at 350 °F (175 °C) for 20 minutes. |
