GREAT recipe - delicious & so easy! I bought four 6-oz pkgs of cooked strip chicked. I cut it into small cubes, mixed it with the sour cream, adding approx 2 teas of garlic powder & 1 teas of ground cumin. I poured half the can of green chile enchilada sauce into the bottom of the 9x13 pyrex, and layered shredded 9 corn tortillas (I did not char them) on top. I soaked the other 9 shredded tortillas in the balance of the sauce. In the pyrex, I then layered half the the chicken mixture, and covered it with half the cheese. I repeated the layers: the balance of the tortillas in the green sauce they soaked in, the balance of the chicken mixture, the balance of the cheese. Actually, I thought a 16-oz pkg of shredded cheese was too much - I will cut that back a little in the future. Everything else - perfect! It was not soggy or soupy at all, and boy it tasted Great! This can easily be assembled in advance and refrigerated. Remove from 'fridge, sit until closer to room temp, then baked 350 for 45 minutes.
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