If you love tacos and enchiladas, you'll love this easy chicken casserole. It's essentially a taco-lasagna mash-up, with corn tortillas replacing the traditional lasagna noodles and salsa verde subbing in for marinara.

This recipe offers a couple opportunities for shortcuts if you're making this on a busy weeknight (like tonight!). First, you can grab a rotisserie chicken from the store and just shred it before you get cooking. You can also pick up a jar of your favorite store-bought salsa verde to use here.

Once you have your shredded chicken and salsa verde, you can start assembling the casserole! The ingredients are layered in the following order: toasted corn tortillas, chicken (which is mixed with sautéed onion, garlic, and diced green chiles), salsa, sour cream, cotija cheese, and Monterey Jack cheese. Then repeat!

The casserole will bake in the oven for about 40 minutes, which gives you time to prep a simple green side salad and wash some cilantro to sprinkle on top before serving. And although the recipe doesn't call for it, some sliced avocado as a garnish wouldn't hurt either!