I found this recipe in one of my Taste of Home cookbooks and made some edits to make it better (well, in my opinion).
9-10 6 inch Tortilla Shells
4 C. Cheese
1.5 C. Sour Cream
1 can Green Enchilada Sauce
3 C. Chicken
Taco Seasoning (optional)
First, start cooking your chicken. It usually takes 3-4 chicken breasts to get that amount. I chop it up pretty small and then use my mix n’ chop to get it really chopped up.
When the chicken is just about done, I add a little taco seasoning. You don’t have to do it, I just like the flavor it gives the dish.
Chop up your tortilla shells into 1-1.5 inch pieces. Layer half of them on the bottom of your baking dish (I spray it with a little Pam first).
Mix your sour cream and enchilada sauce together and pour half on top of the tortilla shell layer. Put half of your chicken on top of that and then half of your cheese. I like mixing 1 block marble jack and 1/2 block pepper jack. You can buy pre-shredded cheese, but it isn’t as good!
The next set of steps are pretty easy – just repeat the layering! Cook at 375 for 25-30 minutes (or until cheese is melted and golden). I ended up adding a little extra cheese to the top…because I like cheese. Just make sure it is melted before you take it out.
Give it about 10 minutes to cool off before you serve it as it comes out pretty hot and bubbling. Serve up and enjoy!