Chicken Chilaquiles Casserole

1/2 cup vegetable oil
10 (6- to 8-inch diameter) flour or corn tortillas, cut into 1/2-inch strips
2 cups shredded cooked chicken or turkey
1 1/3 cups salsa verde or green sauce
2 cups (8 ounces) shredded Chihuahua or mozzarella cheese (8 ounces)

Heat oil in skillet until hot. Cook tortilla strips in oil 30 to 60 seconds or until light golden brown; drain.

Heat oven to 350 degrees F. Grease 2-quart casserole.

Layer half of the tortilla strips in casserole; top with chicken, half of the salsa verde (about 2/3 cup) and 1 cup of the cheese. Press layers gently down into casserole. Repeat with remaining tortilla strips, sauce and cheese.

Bake about 30 minutes or until cheese is melted and golden brown.