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Holy cow!  This is so good, you'll never believe how easy it is to prepare.  
This recipe serves 3 to 4.

3 or 4 chicken thighs, simmered in salted water until very tender (about 40 
minutes)
6 soft corn tortillas
1 12-oz jar salsa verde (green salsa, I used La Victoria brand)
3 or 4 ounces crumbled or shredded white cheese (white cheddar, Monterey 
Jack or goat cheese)

Bone chicken & slightly shread meat with two forks.  Stir in about 1/3 of 
the salsa to moisten & season the chicken.  Spread a little dab of salsa on 
the bottom of a 2 quart casserole dish.  (An oblong casserole dish with 
rounded ends works best.)  Put a couple tortillas in the bottom of the pan 
over the salsa.  Spread half the chicken mixture on top of that.  Sprinkle 
with a little cheese.  Add a couple more tortillas, the rest of the chicken 
mixture & a little more cheese.  Lay on the last two tortillas, spread with 
remaining salsa & the rest of the cheese.  Bake at 350 degrees F. until 
heated through & a little bubbly (about 30 minutes).

(I got my inspiration for this casserole from Trader Joe's green enchilada 
chicken casserole that my son & hubby love.  Mine is just as good!)

Valerie in Tacoma

PS Please don't ask me if I called to verify gluten status of any of the 
ingredients.  I didn't & don't plan to.

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