Enchiladas Verde Casserole

Ingredients

• 16 oz salsa verde
• 8 white corn tortillas
• 2 cups shredded monterey jack cheese
• 2 limes yield lime juice
• 30 oz great northern beans
• 3 breasts, bone and skin removed chicken breast
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp cumin
• 1/3 cup cilantro
• 8 oz sour cream
• 4 cloves garlic
• 1 medium onion

Directions

1. Chunk chicken and cook in skillet sprayed with cooking spray (like Pam) until lightly brown. Remove from skillet.
2. In same skillet, sauté chopped onion and chopped garlic.
3. In large bowl, mix sour cream, chopped cilantro, cumin, salt, pepper, lime juice, 1 cup cheese, beans, cooked onion and garlic mixture.
4. Shred chicken and add to bowl. Mix well.
5. Spread half of mixture in 9x13" baking dish.
6. Quarter all tortillas (white corn are best). Spread half of tortillas over mixture. Spread half jar of salsa verde over tortillas.
7. Repeat layers. Top with remaining cheese.
8. Bake at 350 °F (175 °C) for 20 minutes.