Pour about 1/2 inch enchilada sauce in the bottom of a medium
baking dish, and arrange 2 tortillas (torn into pieces) 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.
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