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This Mexican classic gets an update as a layered casserole.

CHEESY CHICKEN CHILAQUILES

1 1/2 pounds boneless, skinless chicken breasts or thighs
1 tablespoon Pampered Chef Southwestern Seasoning Mix or taco seasoning
1 tablespoon butter
1 3/4 cups salsa verde
3/4 cup homemade chicken broth
3/4 cup chopped FRESH cilantro
12 cups authentic restaurant-style tortilla chips (see notes) OR**
2 cups shredded Monterey Jack cheese
1 cup crumbled queso fresco (4 ounces)
Sour cream or crema (optional)

• Preheat oven to 350°.
• Melt butter in stoneware baker for 2-3 minutes while you are preparing chicken.
• Cut chicken into 1 inch pieces.
• Combine chicken and seasoning; mix well.
• Spread chicken evenly over bottom of stoneware baker.
• Bake 10-15 minutes until cooked through, stirring to separate chicken occasionally. Drain WELL and set chicken aside.
• Whisk salsa and broth together.
• Arrange half of the tortilla chips over bottom of the baker, breaking chips; top with half each of the chicken, salsa mixture and Jack cheese.
• Sprinkle with 1/2 cup of the cilantro.
• Repeat layers one time ending with Jack cheese.
• Return to the oven covered for 10-15 minutes or until cheeses are melted and most of the liquid is absorbed.
• Let stand, covered, 5 minutes.
• Sprinkle with remaining 1/4 cup cilantro and Cotija cheese.
• Serve with sour cream, if desired.

NOTES:

• Authentic Mexican restaurant-style tortilla chips are thicker than other types of chips and keep their texture in this casserole. I used 2-2 cup bags of Fresh Gourmet Tortilla Strips.