• 4 boneless, skinless chicken breasts
• Garlic salt, to taste
• 18 (6-inch) corn tortillas, cut in half
• 1 (28 oz) can green chile enchilada sauce
• 1 (16 oz) package shredded Monterey Jack cheese
• 1 (8 oz) container reduced-fat sour cream

Directions:

1. Prepare Chicken: Preheat the oven to 350°F (175°C). Lightly grease a medium baking dish. Season the chicken breasts with garlic salt and place them in the prepared dish. Bake for about 45 minutes or until the chicken is no longer pink and the internal temperature reaches 165°F (74°C). Let the chicken cool, then shred it into bite-sized pieces.
2. Char Tortillas (optional): While the chicken is cooking, char each tortilla half over a gas stove burner using metal tongs. Hold them over the open flame for about 1 minute until lightly puffed. This step adds extra flavor, but if you're short on time, skip it and tear the tortillas into pieces.
3. Assemble the Casserole: Pour about 1/2 inch of enchilada sauce into the bottom of a medium baking dish. Arrange 6 of the tortilla halves in a single layer over the sauce. Next, sprinkle with half of the shredded chicken, 1/3 of the shredded cheese, half of the sour cream, and 1/3 of the remaining enchilada sauce. Repeat the layers, adding the remaining tortillas, chicken, cheese, sour cream, and enchilada sauce.
4. Bake: Cover the dish with foil and bake in the preheated oven for 45 minutes. Once done, remove from the oven and let it cool for a few minutes before serving.