My super special chicken/salsa verde casserole:

Take some chicken breasts and boil until cooked....remove breast to cool, reserve breast juice. When breast is cooled, shred chicken.

In breast juice put good measure of fresh, dehusked tomatillos, a good bunch of cilantro (coriander) leaves, a clove of garlic, and a jalapeno (or two)...boil until tomatillos soft, gluggy, and exploded. Put resulting green goop in blender and whizz merrily...(oops, I forgot to say, add salt to taste).

Crush some chips into the bottom of a 9x13 caserole (not too crushy....)....distribute chicken evenly over crushed chip bed.....dot with crumbled queso fresco (or a mild feta).....gloop salsa verde over casserole evenly...dot with sour cream....add a layer of shredded monterrey jack....bake at 350 utnil you can't stand the hunger anymore....

dig in.