Easy Chicken Tortilla Bake (PMS)

For those of you who are new to the section of my blog tagged "Pacifying My Sisters" (PMS), I've been trying harder to incorporate some recipes for them that include fewer and less "exotic" ingredients. I'm crossing fingers till I die, sticking a needle in my eye, and hoping against hope that Pace Salsa Verde is not an exotic ingredient. If it is, I'm sunk.

This recipe includes only five ingredients and I'm pretty sure that Sandra Lee would be awfully damn proud of me for putting this together without her having to show me on her Food Network show. Here are your ingredients:

Now keep in mind that you don't even have to make your own chicken for this. You could used canned chicken or rotisserie chicken already cooked from your regular grocery story. No one will ever know. (Insert a Whoot! from Sandra)

Easy Chicken Tortilla Bake

3 cups cooked chicken, diced (I used 2 rather large chicken breasts)
1 (16 oz) jar Pace Salsa Verde
1 cup sour cream plus additional for topping, if desired (I used reduced-fat)
5 (6-inch) corn tortillas
2 cups shredded cheese (pictured is Monterey Jack but I ended up using a 2% Mexican blend)
Diced jalapeno peppers, optional (I used the ones in a jar)

Preheat oven to 375 degrees. Spray an 8X8 casserole dish with cooking spray.

Now following the picture below, cut tortillas into smaller pieces, spread half the chicken on the bottom of the casserole dish, top with half of the salsa verde, then half of the sour cream, half of the tortilla strips, then half of the shredded cheese. Repeat layers. Cover dish with aluminum foil and baked in preheated oven for 40 minutes. Uncover and bake for 10 more minutes, until bubbly. Let cool for 15 minutes before serving.

Top with diced jalapeno peppers and extra sour cream if desired.