Main Ingredients

• 4 cups shredded cooked chicken thighs or clean-ingredient rotisserie chicken
• 3 cups Sandy V’s Tamales green salsa
• 18 corn tortillas
• 2–3 tablespoons avocado oil or coconut oil (for lightly frying tortillas)
• 1 medium white onion, finely chopped
• 4 cups shredded Mexican blend cheese or Monterey Jack cheese
• 1 teaspoon salt, divided
• 1 small can sliced black olives
• 3 green onions, thinly sliced for garnish

For Serving

• Mexican rice
• Refried or whole beans
• Sour cream
• Shredded lettuce

Directions

1. Preheat Oven
   Preheat oven to 350°F.
2. Prepare the Tortillas
   Heat avocado oil or coconut oil in a skillet over medium heat.
   Lightly fry each corn tortilla for about 10–15 seconds per side until soft and pliable.
   Transfer to a paper towel-lined plate.
3. Sauté the Onion
   In the same skillet, sauté chopped white onion until softened and lightly golden, about 5–6 minutes.
4. Prepare the Baking Dish
   Spread about 1/2 cup of green salsa across the bottom of a large casserole dish.
5. Build Layer One
   Add a layer of fried tortillas to fully cover the bottom.
   Top with:
   
   • 1/3 of the chicken
   • 1/3 of the sautéed onion
   • 1 cup cheese
   • 3/4 cup green salsa
   • Light sprinkle of salt
6. Repeat Layers
   Repeat the layering process two more times to create 3 stacked layers total.
7. Final Layer
   Finish with remaining cheese on top.
   Arrange sliced black olives in neat rows across the top layer.
8. Bake
   Bake uncovered for 40 minutes, or until the cheese is melted and the top is lightly golden brown.
9. Garnish & Serve
   Carefully remove from oven and let rest for 10 minutes.
   Garnish with sliced green onions.