INGREDIENTS
12
(6-inch) corn tortillas, pan toasted
2 tsp
olive oil
1 cup
diced yellow onion
2 cloves
garlic
kosher salt
1 4 ounce can
diced green chiles
3 cups
shredded cooked chicken
1 1/2 cups
salsa verde (tomatillo salsa)
1 cup
sour cream
6 tbsp
crumbled Cotija cheese
2 cups
freshly grated Monterey Jack Cheese