No, the title does not mean the chicken is spoiled,
. It's green from the tomatillo salsa in it. This isn't authentic mexican, by a long shot, it's Tex-Mex.
4 skinless, boneless chicken breasts, cooked and chopped
1 can cream of chicken soup
1 jar tomatillo salsa (Herdez is the brand I use, but you may not be able to find it where you live.)
1 sm. can tomatoes with green chilis (I use Ro-Tel brand but you can't find it everywhere).
1/2 carton sour cream (about three or four heaping tablespoons)
corn tortillas
grated cheese (I use the pre shredded Colby/monterey jack blend, but anything will work)
Combine soup, salsa, and sour cream in bowl. Mix well to blend. Add chopped chicken to mix.
In large casserole dish, put a layer of corn tortillas to cover the bottom of the dish. This doesn't have to be perfect - I used three tortillas per layer for mine, two whole and one halved for the sides. Add a layer of chicken/sauce mixture and cheese, repeat layers, ending with cheese.
Bake in a 375 degree oven for about 25 minutes, or until bubbly hot and cheese is melted.
You can use low fat or no fat alternatives for everything, but I don't guarantee the results if you do.
I serve this with refried beans (see previous post).