Chicken Torta

Ingredients:

• 2 cups Greek yogurt
• 1 cup heavy cream
• 12 (5 1/2") corn tortillas cut in half
• 1 (16 oz) jar tomatillo salsa
• 3 cups chopped, cooked chicken
• 2 (4 oz) cans chopped green chilies, drained
• 8 oz Monterey Jack cheese, shredded

Preparation: 

1. Combine yogurt and cream.
2. Place 1/3 of tortillas in a lightly greased 11 x 7 baking dish. Layer 1/2 each salsa, chicken, yogurt mixture, chilies, and 1/3 of cheese.
3. Place 1/3 of tortillas in baking dish; layer remaining salsa, chicken yougurt mixture, chilies, and 1/3 of cheese. Top with remaining tortillas and cheese. 
4. Cover dish tightly with foil; bake 15 minutes. Remove foil; bake 10-15 minutes or until bubbly and golden. Let stand 15 minutes before serving.