1. Heat a large deep skillet up over medium high heat. Add the olive oil and allow it to get hot.

2. Add the onions and garlic and cook until the onions are translucent (should only take a few minutes).

3. Add the milk, chicken broth, salsa verde, cream of chicken soup, lime juice, honey and taco seasoning. Whisk it all together and bring it to a simmer. Allow it to cook together for 5 minutes, stirring occasionally.

4. Add the chicken and stir well to combine. Bring it back to a simmer and let it cook for 2-3 more minutes.

5. Carefully pour the sauce/chicken mixture into a large mixing bowl.

6. Into the skillet (that you cooked the sauce in), place about half a cup of sauce. Layer 5 corn tortillas over the top of the sauce.

7. Spread 1/2 of the sauce over the top, sprinkle with 1/2 of the cheese and 1/2 of the cilantro and green onion.

8. Layer five more tortillas over the first layer and top with the remaining sauce, cheese, cilantro and green onion.

9. Cover the pan and allow everything to come to a simmer. Cook for 10 minutes, making sure the heat is not too high. You don't want the tortillas to burn to the bottom of the pan.

10. Turn your oven on to broil. Remove the lid from the pan and place it in the oven to allow the cheese get nice and bubbly and golden. This will only take a couple of minutes. Make sure to watch it closely so it doesn't burn! :)

11. Remove the pan from the oven and allow it to rest for 5 minutes.

Serve and enjoy!