115 oz. canwhole peeled tomatoesundrained and crushed
1cupchopped fresh cilantro
3Tablespoonsfresh lime juice
17 oz. cansalsa verde
126"corn tortillas
¾cupshredded pepper jack cheese
Instructions
Place a small roasting pan in the oven. Preheat to 425° with the pan inside. Repeat layers.
Heat a large skillet over medium-high heat. Add oil to pan, swirl to coat.
Sprinkle both sides of chicken with cumin, salt, and pepper. Add chicken to pan; sauté 3 minutes.
Turn chicken over, sauté for 3 more minutes and place in the preheated roasting pan. Add onion, garlic, and crushed tomatoes. Bake at 425° for 15 minutes or until chicken is done. Cool.
Shred chicken and toss with the tomato mixture.
Combine cilantro, lime juice, and salsa verde.
Spread ¼ cup of salsa mixture in the bottom of a 11" x 7" glass baking coated lightly with cooking spray.
Top with 4 overlapping tortillas, half of chicken mixture, and ¼ cup of salsa.
Top with remaining 4 tortillas and remaining salsa mixture, sprinkle evenly with cheese. Bake at 425° for 15 minutes or until golden brown.