Mexican Casserole

Yield:	8 Servings
Categories:	Entrees

3	c	Tortilla chips; coarsely crushed
3	c	Cooked chicken; Diced
3/4	c	Finely chopped onion
2	cn	(11 oz) Tomatillos; drained, Chopped
2	cn	(4.5 oz) chopped green chiles
1/2	ts	Cumin
1		Clove Garlic; Minced
1	c	Sour Cream
8	oz	Colby-Monterey Jack cheese blend; shredded
1/2	c	Old El Paso Thick 'n Chunky Salsa; optional