18 6-inch corn tortillas
2 cups shredded, cooked chicken
1 (4-ounce) can diced green chilies
1 (8-ounce) container sour cream
2 (10-ounce) cans enchilada sauce
2 cups shredded Monterey jack cheese
1 cup shredded cheddar cheese
Shredded lettuce, tomatoes, sliced olives, or salsa (optional)
Preheat the oven to 350 degrees F.
Grease a 9-by-13 baking dish with nonstick spray. Layer 6 of the corn tortillas along the bottom of the dish and set aside.
In a medium bowl, combine the chicken, green chilies, sour cream and enchilada sauce.
In a small bowl, mix together the Monterey jack and cheddar cheeses.
Add half of the chicken mixture to the baking dish, spreading it out so it completely covers the corn tortillas. Top it with 1/3 of the cheese mixture.
Add 6 more tortillas on top of the cheese, followed by the remaining chicken mixture and 1/3 of the cheese.
Finish the casserole by layering the remaining 6 tortillas and the remaining 1/3 of cheese on top.
Bake for 30 minutes, until the cheese is melted and the mixture is bubbly.
Allow the casserole to sit for 10 minutes before slicing.
Serve each slice with optional garnishes, such as shredded lettuce, tomatoes, olives or salsa.