1 lb package skinless, boneless chicken tenders
1 8 oz. container sour cream
1 10-1/2 oz. can cream of celery soup
1 7 oz. can salsa verde
1-1/2 cup shredded cheddar cheese
1/2 green pepper, julienned
7 green onions or scallions, chopped (reserve some to top casserole)
1/2 tsp minced, roasted garlic
onion powder, garlic powder and chili powder, to taste
1 package, chi-chi’s seasoning mix (no sugars)
8 small corn tortillas (white, yellow or blue)
1 tbsp olive oil

Preheat oven to 350 degrees fahrenheit.

Heat olive oil in indoor grill or non-stick skillet. Add chicken tenders and sear on both sides. Sprinkle with onion, garlic and chili powders (both sides).

While chicken is cooking, in medium mixing bowl, combine soup, salsa verde and sour cream. Add roasted garlic and seasoning mix and stir well.

Spray a 2 qt. oblong baking dish with olive oil and layer 4 corn tortillas on the bottom. Next, add half of the grilled chicken, green peppers and green onions. Spoon half of the soup mixture over tortillas, chicken, peppers and green onions. Top with half the cheese.

Layer with 4 more tortillas, and finish layering with the rest of the chicken, peppers, green onions, soup mixture and top with remaining cheese and green onions.

Bake for 30 – 45 minutes or until bubbly.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.