Top chicken breasts with a drizzle of olive oil, salt and pepper on both sides. Cook on 375 for 45 minutes covered. When it comes out of the oven cut into small pieces, or shred.
Alternatively If you are really in a pinch you can use a rotisserie chicken OR cook the chicken in a slow cooker in advanced.
On the bottom of a 9x13 pan put a small coating of the green salsa. This will prevent the casserole from sticking. Get 3 tortillas and begin to cover the salsa. I usually am able to get two small round tortillas across, and break the third into 4 pieces to roughly cover the rest of the area. There's no right or wrong here- no one will see it!
On top of the tortilla you will begin to create the layers. Remember, these ingredients will be spread over 4 layers (3 with chicken). You do not HAVE to create 4 layers however, I would say no less than 3. To start, put the cooked chicken, some shredded cheese, a few pickled jalapeños and some freshly chopped cilantro evenly side to side. To finish it off put some more green salsa over the layer, making sure not to forget the edges so that they don't dry out. Then repeat ending with a layer of tortillas to start the fourth layer.
To finish off the top you will coat the top layer with a final spread of shredded cheese, jalapeños, and green salsa (everything except the chicken and cilantro). Then cover and bake on 350 for 40 minutes covered. Continue to cook uncovered for 15 minutes. Note: This recipe is technically fully cooked, if you need dinner sooner you can take it out at 40 minutes! I just like to add that extra subtle golden brown.
To style: Cover the top generously with chopped cilantro and a few squeezes of fresh lime juice.
Serve w/ sour cream and a Mexican slaw if you'd like!
Servings 6