Chicken Suiza

This dish is similar to some versions of Chicken Verde. I checked the recipes here and there were none quite like this one which I created several years ago. This is a real hit with my family. If you want more 'heat' just use a hotter Salsa Verde.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 4  boneless skinless chicken breasts or 5  boneless skinless chicken thighs
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 2  cups sour cream
• 1 (10 1/2ounce) can  condensed cream of chicken soup, undiluted
• 1  cup  mild salsa verde (this is a green salsa made from tomatillos)
• 8  ounces mild green chilies (peeled or chopped, these are the ones made from mild Anaheim chilis)
• 12  ounces  shredded sharp cheddar cheese
• 8  medium flour tortillas, torn into medium sized pieces

Directions

1. Cut the chicken in bite sized pieces.
2. Saute the chicken in a skillet until lightly brown with the salt and the pepper.
3. In a mixing bowl mix well the soup, sour cream, salsa verde, and chopped chilies.
4. Layer the ingredients into a 9 x 13 greased baking pan in the following order: sauce, chicken, torn tortillas, cheese, sauce.
5. Repeat the layering a second time.
6. It is IMPORTANT to end with sauce so that the cheese doesn't form a crust while baking.
7. Bake at 375°F for 30-45 minutes.
8. Until golden brown on the top.
9. Allow to stand for 5-10 minutes before serving.
10. Serve as a casserole with crisp tortilla chips and red salsa as a side.
11. My family also enjoys eating the casserole as a hot dip.