Tex-Mex Chicken Green Chile Casserole

Preheat your oven to a medium-high temperature of 375 degrees Fahrenheit (or equivalently, 190 degrees Celsius).

Next, take a 9x13-inch baking dish and give it a light coating of cooking spray to prevent sticking.

Cut up cooked chicken thighs into tiny pieces and place them in a medium-sized bowl. Mix 1/2 cup of shredded Monterey Jack cheese with some chili powder into the chicken.

In a separate bowl, use a food processor to blend together tomatillos, chile peppers, green onions, cilantro, jalapeno, and garlic until you get a smooth paste. Add some chicken broth to the mixture and blend it again to combine. Season with salt and pepper to taste.

Cut tortillas in half lengthwise and place them directly on the oven racks. Cook for 2 to 3 minutes, or until they're lightly toasted. Remove them from the oven and set them aside.

Pour 1 cup of the green sauce mixture into the prepared baking dish. Add a layer of tortillas on top of the sauce, followed by 1/2 of the chicken mixture. Spoon 1/2 of the remaining green sauce over the chicken, then sprinkle on 1/2 of the remaining cheese. Repeat this process by adding another layer of tortillas, chicken mixture, green sauce, and finally the remaining cheese.

Bake your dish in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.