Add chicken; cook and stir until no longer pink.
Remove from the skillet; cover and keep warm.
Cook onion in the same skillet about 5 minutes or until tender.
Add tomatoes, tomatillos, green chile peppers, garlic, cumin, oregano, and salt.
Stir in the cooked chicken; heat through.
Cut tortillas into quarters; layer over top of the chicken mixture.
Sprinkle with grated cheese.
Cover and let stand 1 to 2 minutes or until the cheese melts.
To serve, top with shredded lettuce, cilantro, and Greek yogurt.
If desired, garnish with jalapeno pepper slices, sliced scallion, and/or chopped fresh tomato.
When working with chile peppers, wear plastic or rubber gloves.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
