Instructions

• Preheat oven to 400°F (200°C). Use a 9×9-inch baking pan or a similar-sized dish (an 8×11-inch dish also works).
• In a large bowl, combine 2 heaping cups cooked, shredded chicken; 1 cup plain Greek yogurt or sour cream; 2 tablespoons taco seasoning; and 1 1/2 cups of the salsa. Stir until evenly mixed. Set the chicken mixture aside.
• Pour the remaining 1/2 cup salsa into the bottom of the prepared baking dish and spread it into an even layer.
• Arrange 4 of the tortillas (half of the 8) over the salsa in the dish, slightly overlapping as needed to cover the surface.
• Spread half of the chicken mixture evenly over the tortillas.
• Sprinkle half of the chopped tomatoes, half of the 2 cups shredded Mexican cheese blend, and any optional ingredients (cilantro, black olives, green chiles) over the chicken layer.
• Repeat the layers: place the remaining 4 tortillas, spread the remaining chicken mixture, then top with the remaining tomatoes, remaining cheese, and any remaining optional ingredients.
• If not baking now, wrap the assembled dish tightly with foil and refrigerate for up to 2 days. If baking immediately, proceed to the next step.
• Bake uncovered at 400°F for about 20 minutes, or until the cheese is bubbly and lightly golden.
• Let the bake rest for a few minutes, then cut into portions and serve. Top with optional sour cream, guacamole, or additional salsa if desired.