Start by preheating the oven to 350 degrees F.

The chicken needs to be cooked before assembling the casserole, you can accomplish this many different ways. If you want to plan ahead, put the chicken in the crockpot earlier in the day and it will be ready when you need it. Or you can buy a rotisserie chicken from the store to make this recipe even easier. You can also bake it in the oven too.

Using a large bowl, combine the cream of chicken, sour cream, chili verde salsa, garlic, salt and pepper together.

In a 9 x 13 baking dish, spread some of the verde mixture on the bottom of the dish.

Then, layer 6 tortillas on top of the mixture, they will overlap which is what you want.

Next, spread more mixture on the top of the tortillas.

After that, sprinkle about 1/3 of the shredded chicken on top of mixture and tortillas.

Spread another thin layer of the verde salsa mixture over the chicken.

Then, sprinkle 1 cup of cheddar cheese on top.

That is one complete layer. Repeat twice.

Place another 6 tortillas on top of the cheese, cover with verde mixture, then chicken, more mixture and cheese on top.

Last layer, 6 tortillas on top again, spread verde mix, add chicken, remaining verde sauce and top with cheese.

Then place the enchiladas in the preheated oven for 30-45 mins, until cooked/warmed through. Let cool for 5 mins before serving.

If desired, top with diced green chile peppers and a dollop of sour cream.

Slice, serve and enjoy!