Quick and Easy Green Chile Chicken Enchilada Casserole

This is a HUGE hit. Not only in our family but for anyone else who eats it too. No one can believe me that this dish is gluten free. See? GF doesn't always have to taste bad! lol This was one of the first GF meals I ventured out to try. I found it on allrecipes.com. I have not made this dairy free (although it wouldn't be too hard) only because Kayden won't even touch this. He is so picky when it comes to food so when we have enchilada casserole, I just set aside some baked chicken for him to eat with rice or whatever.

Here's the recipe copied straight from allrecipes.com:

Ingredients

• 4 skinless, boneless chicken breast halves (I use chicken tenders, however many fill up the bottom of a baking dish)
  
• garlic salt to taste (I also add seasoned salt)
  
• 18 (6 inch) corn tortillas, torn in half
• 1 (28 ounce) can green chile enchilada sauce (La Victoria is the ONLY gluten free sauce I have found)
  
• 1 (16 ounce) package shredded Monterey Jack cheese (I add cheddar cheese too)
  
• 1 (8 ounce) container sour cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
3. With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed. (I instead soak the tortillas in enchilada sauce, microwaving the tortillas work too.)
   
4. Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce (instead I pour some sauce on bottom of dish, add a layer of tortillas, 1/2 meat, cheese. Repeat. You should have two layers of meat. Top with a third row of tortillas, the rest of the sauce and cheese.)
   
5. Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving. (I usually only need to bake for 25 to 30 mins)
   

Enjoy!