Sour Cream Chicken Enchilada Casserole

0 Preheat oven to 350°F.
1 Spray a 13x9-inch baking dish with no-stick cooking spray.
2 Spread 1/2 cup of the enchilada sauce in a thin layer in the bottom of the dish.
3 In a large bowl, stir together the chicken, chopped green chiles, 1 cup of the enchilada sauce, the sour cream, half the cilantro, and 1-1/2  cups of the Monterey Jack cheese.
4 Place half the tortillas in the bottom of the prepared dish, cutting them to cover the bottom of the dish.
5 Top with half of the chicken mixture.
6 Repeat the layers once ending with the chicken mixture.
7 Drizzle with remaining 1/2 cup enchilada sauce.
8 Cover with foil.
9 Bake about 20 minutes.
10 Remove the foil and top with the Cheddar cheese.
11 Bake until heated through and cheese is melted, another 5 to 10 minutes. The casserole is ready when the cheese is melted and the temperature in the center is 165F.
12 Remove from oven and let stand for 5 minutes before serving garnished with the green onions and remaining cilantro.