Chicken Chilaquiles Casserole

½ c. vegetable oil

10 flour or corn tortillas (6-8 inches in diameter), cut into ½-inch strips

2 cups shredded cooked chicken or turkey

1 jar  (16 oz.) green salsa (salsa verde) or salsa (2 cups)

2 cups shredded mozzarella or Monterey Jack cheese (8 oz.)

Heat oven to 350 degrees.  Spray 2-quart casserole with cooking spray.  Heat oil in 10-inch skillet over medium-high heat.  Cook tortilla strips in oil 30-60 seconds, stirring occasionally, until light golden brown.  Remove with slotted spoon; drain on paper towels.  Arrange half of the tortilla strips in bottom of casserole.  Top with chicken, ¾ cup of the salsa and 1 cup of the cheese. Gently press layers down into casserole.  Repeat with remaining tortilla strips, salsa and cheese. Bake uncovered about 30 minutes or until cheese is melted and golden brown.