Lightly coat a 2-quart square baking dish with cooking spray; set aside.
Line a 15x10x1-inch baking pan with foil.
Place tomatillos in the baking pan.
Set aside to cool slightly.
In a large skillet heat oil over medium heat.
In a blender or food processor combine tomatillos, onion mixture, cilantro, sugar, cumin and salt.
Cover and blend or process until smooth, stopping and scraping down sides as necessary.
Spread 3/4 cup of the tomatillo mixture in the prepared baking dish.
Arrange six of the tortilla halves over the tomatillo mixture, overlapping slightly.
Add six more tortilla halves, the remaining 1 cup chicken, and the remaining tomatillo mixture.
Top with the remaining six tortilla halves and the remaining salsa, spreading to cover completely.
Cover the dish with plastic wrap and chill for at least 8 hours or up to 24 hours.
Cover and chill the remaining 3/4 cup cheese until needed.
Preheat oven to 375 degrees F. Remove plastic wrap.
Cover dish with foil and bake for 40 minutes.
Remove foil then sprinkle with the remaining 3/4 cup cheese.
Bake about 20 minutes more or until heated through.
Let stand for 10 minutes before serving.
When working with chile peppers, wear plastic or rubber gloves.
Salsas vary greatly in sodium content.
Read nutrition labels and choose the salsa with the lowest amount of sodium.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
