Green Enchilada Casserole (Gluten-Free)

This recipe serves 3 to 4.

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Ingredients:
3 or 4 chicken thighs, simmered in salted water until very tender (about 40 minutes)
6 soft corn tortillas
1 - 12-oz jar salsa Verde (green salsa, I used La Victoria brand)
3 or 4 ounces crumbled or shredded white cheese (white cheddar, Monterey Jack or goat cheese)

Directions:
Bone chicken and slightly shred meat with two forks. Stir in about 1/3 of the salsa to moisten and season the chicken. Spread a little dab of salsa on the bottom of a 2 quart casserole dish. (An oblong casserole dish with rounded ends works best.) Put a couple tortillas in the bottom of the pan over the salsa. Spread half the chicken mixture on top of that. Sprinkle with a little cheese. Add a couple more tortillas, the rest of the chicken mixture and a little more cheese. Lay on the last two tortillas, spread with remaining salsa and the rest of the cheese. Bake at 350F until heated through and a little bubbly (about 30 minutes).