Ingredients:

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

Directions:

1. Prepare the Chicken:
   Preheat your oven to 350°F (175°C) and lightly grease a medium-sized 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 fully cooked through (an internal temperature of 165°F/74°C) and the juices run clear.  
2. Shred the Chicken:
   Once the chicken is done, let it cool before shredding it into bite-sized pieces. Set it aside.  
3. Char the Tortillas (Optional):
   If you want to char the tortillas, use metal tongs to hold each tortilla half over a gas stove burner. Lightly char them until they puff up, about 1 minute per side.  
4. Assemble the Casserole:
   Pour about 1/2 inch of enchilada sauce into the bottom of the baking dish. Arrange 6 tortilla halves in a single layer over the sauce. Then layer half of the shredded chicken, 1/3 of the shredded cheese, half of the sour cream, and 1/3 of the remaining enchilada sauce.  
5. Repeat the Layers:
   Repeat the layers with the remaining tortillas, chicken, cheese, sour cream, and enchilada sauce. Top the final layer with the remaining cheese and any leftover enchilada sauce.  
6. Bake and Serve:
   Cover the casserole with foil and bake in the preheated oven for 45 minutes. Once done, let it cool slightly before serving.