Preheat your oven to 350°F (175°C) and grease a medium-sized baking dish with cooking spray or olive oil.

Season the chicken breasts generously with garlic salt and bake for 45 minutes, or until fully cooked.

Once the chicken has finished baking, let it cool for about 10 minutes and then shred it.

For added flavor, char the tortilla halves over an open flame for about 1 minute on each side.

Pour about 1/2 inch of green chile enchilada sauce into the bottom of the greased baking dish.

Layer six of the torn tortilla halves evenly over the sauce, followed by half of the shredded chicken and one-third of the cheese.

Dollop half of the sour cream on top, followed by one-third of the remaining enchilada sauce.

Repeat the layering process with another layer of tortillas, the remaining chicken, cheese, sour cream, and enchilada sauce.

Cover tightly with aluminum foil and bake for 45 minutes.

Let it cool slightly for about 10 minutes before serving.