Enchilada Verde Casserole - cooking recipe

Ingredients

1 cooked chicken
1 pkg. (10 or 12) corn tortillas, thawed
1 pt. sour cream
1 lb. Monterey Jack cheese, shredded
1 can green chilies or 3 to 4 roasted green chilies
3 cloves minced garlic
1/2 c. minced onion

Preparation

Remove bones and skin from chicken and shred, this should yield about two to three cups of chicken meat.
Line bottom of casserole dish, baking dish or bread pan with tortillas, cover but only one tortilla thick.
Divide ingredients into three units.
Then layer chicken, cheese, seasonings, green chilies and sour cream.
Spread the sour cream around so it covers the layer, repeat until you have three layers.
Bake at 325\u00b0 for one hour or until the top is lightly brown and it is bubbling.
Serve with green salad, salsa and bread of choice.