Combine salsa, green onions, and sour cream, stirring with a whisk. Place half of the tortilla
wedges in an 11 X17 in baking dish coated with cooking spray. Top evenly with 1 cup of
chicken 1 cup of salsa and 1/2 cup of cheese. Cover with foil coated with cooking spray and
refrigerate for 8 hrs or overnight.
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