INGREDIENTS
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5 cups chopped cooked chicken (use leftovers or a rotisserie chicken)
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2 cups sour cream
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1 large onions, peeled and chopped
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4 garlic cloves, peeled and minced
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1 tablespoon butter
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16 ounces jarred tomatillo salsa verde (mild or hot)
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13.5 ounces chopped green chiles
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1/2 cup chopped cilantro
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2 teaspoons ground cumin
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4cups shredded mexican style cheese
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20 white corn tortillas