4 skinless, boneless chicken breast halves
salt and pepper to taste
18 (6 inch) corn tortillas, torn in half
1 (28 oz) can green chili enchilada sauce
1 small can diced green chilies
1 (16 oz) package shredded Monterey Jack or Cheddar Cheese
1 (8 oz) container sour cream
Preheat oven to 350 degrees. Lightly grease or spray with Pam a medium baking dish.
Season the chicken with salt and pepper and arrange in the baking dish. Bake 45 minutes in the preheated oven until no longer pink and juices run clear. (To shorten this step you can always microwave the chicken breasts). Cool, shred and set aside.
Pour about 1/2 inch of enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top 1/2 the chicken, 1/2 the diced green chilies, 1/3 of the cheese, 1/2 the sour cream and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce and arrange on top of the layers. Sprinkle with remaining cheese and top with any remaining enchilada sauce.
Cover with foil and bake 45 minutes in the preheated oven. Cool slightly before serving.
Tastes great with Spanish or Mexican rice which can be purchased where you find boxed rice mixes.
