Quick and Easy Green Chile Chicken Enchilada Casserole

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

Step 2
Season chicken with garlic salt; arrange in the prepared baking dish. Bake in the preheated oven until no longer pink and juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 3
Cool, shred, and set aside.

Step 4
Meanwhile, char each tortilla half over the open flame of a gas stove burner using metal tongs until lightly puffed, about 1 minute.

Step 5
Pour about 1/2 inch enchilada sauce into the bottom of a medium baking dish; arrange 6 tortillas in a single layer on top.

Step 6
Sprinkle with 1/2 of the chicken, 1/3 of the cheese, 1/2 of the sour cream, and 1/3 of the remaining enchilada sauce.

Step 7
Repeat layers. Coat remaining tortillas thoroughly with some of the remaining enchilada sauce and arrange on top. Sprinkle with remaining cheese and top with any remaining enchilada sauce.

Step 8
Cover and bake in the preheated oven for 45 minutes. Cool slightly before serving.