Quick and Easy Green Chili Chicken Enchiladas

We enjoyed these last Friday night and I was even thrilled to eat the leftovers for lunch on Monday.
I made them with the Mexican Rice recipe that will follow this one.

Quick and Easy Green Chili Chicken Enchiladas

4 skinless, boneless chicken breast halves
garlic salt to taste
10 (6-inch) corn tortillas
1 28 oz can green chili enchilada sauce
1 16 oz. package shredded Monterey Jack cheese (I used a combo pack with mozzarella and Parmesan)
1 8-oz container, reduced-fat sour cream

Preheat the oven to 350 degrees.  Lightly grease a 9" x 13" baking pan with non-stick spray.
Heat a little extra virgin olive oil in a skillet and cook the chicken until done.
Season with salt, pepper and garlic salt while cooking.
(You can also buy a prepared rotisserie chicken and use the meat from it for the enchiladas.)
Cool, shred and set aside.
Heat each corn tortilla in lightly oiled skillet over high heat. Cool slightly.
Pour about 1/2" enchilada sauce in the bottom of the baking dish.
Place about 1/4 cup chicken in the center of each tortilla, roll and place seam side down in the baking dish.
Repeat with each tortilla until dish is full.
Pour remaining enchilada sauce over the top. (I used a little less than the rest.  It seemed too much liquid.)
Cover with shredded cheese.
Bake uncovered in oven for 30 minutes or until cheese is lightly browned and enchiladas are hot in the middle.
Cool slightly before serving.
Serve with sour cream and optional cilantro or fresh salsa as garnish.