This is a spin on my Salsa Verde White Chicken Enchiladas. Frankly, this is an easier version since you don't have to roll the tortillas up enchilada-style. Rather, this is comparable to building a super quick lasagna ... soft tortillas stand in for lasagna noodles while the filling consists of spiced chicken, black beans and corn. And, everything is layered up with a delicious sour cream-based green salsa sauce and lots of gooey cheese. A topping of slightly-crushed tortilla chips adds the perfect "crunch" to the dish! Don't bypass adding the chips ... they really "make" the dish.
I prefer to use my homemade Salsa Verde in the cream sauce of this dish, but a good-quality store-bought green salsa would be just fine.
Serves 6.
