Green Chicken Tortilla Casserole

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   1. Preheat oven to 375 degrees.

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   2. Combine salsa and chicken stock in a medium saucepan and bring to simmer to slightly thicken, then remove from heat.

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   3. Meanwhile, shred roasted chicken into bite-size pieces and add to salsa mixture in saucepan.

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   4. Place a half cup of salsa/stock liquid into the bottom of a 13x9-inch baking dish.

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   5. Place half of tortilla chips in an even layer in baking dish.

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   6. Top chips with half the salsa-chicken mixture.

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   7. Add remaining chips (crush them lightly if necessary to fit).

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   8. Top chips with remaining chicken/salsa mixture.

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   9. Combine melting and hard cheeses and scatter evenly over top of chicken/salsa layer.

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    10. Spread crema (or sour cream, thinned with a little milk if necessary) evenly over the cheeses.

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    11. Cover tightly with aluminum foil and bake 20 minutes.

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    12. Remove foil and bake another 10 minutes until top is bubbly and lightly browned.

No additional tips available.