Combine chicken, green onion, 1/4 C Monterey Jack cheese, Parmesan chees, chili powder and pepper in a bowl.
3
Place milk, cilantro, and salsa verde in a food processor or blender and process until smooth.
4
Wrap tortillas in a paper towel and microwave 1 minute until soft and warm.
5
Spray 11x7 glass baking dish with vegetable spray, then pour 1/3 salsa verde mixture in the bottom of the dish.
6
Arrange 4 corn tortillas in dish and top with half the chicken mixture, repeat layer with remaining tortillas and chicken mixture ending with tortillas.
7
Pour remaining salsa verde mixture over the tortillas and sprinkle with remaining 1/4 C Monterey Jack cheese.
