2 boneless, skinless chicken breast halves, filleted (just so they are thinner and will bake more quickly :))
12 corn tortillas (we like white corn)
shredded cheddar cheese (depends on how much you wanna do. We do about 3/4 C per layer)
1 C sour cream
1 16oz can HERDEZ salsa Verde (works great like enchilada sauce, but with no added sugars!)
Preheat oven to 350 degrees. In a baking dish arrange chicken and sprinkle with cumin, onion and garlic powder. Bake until chicken is cooked. (30 min or more depending on the thickness of the chicken.) When cooled, shred chicken for casserole.
Pour about 1 C of green enchilada sauce on the bottom of a 9X13 pan. Then break up 6 of the corn tortillas and line bottom of pan. Doesn't matter the shape or size, just tear them up! Top with half of the chicken, a third of the cheese, half of the sour cream and a third of the enchilada sauce. Once I do this I just use a rubber spatula to smear it all around. Repeat layers, smear again. Top with remaining sauce and cheese.
Cover with foil and bake for 45 min or until hot and bubbly. Let stand for 5 minutes before digging in.