Chicken Enchilada Casserole

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Ingredients

1.75 pound(s) 5 Large boneless, skinless chicken breast halves

4 ounce(s) can greeen chilies

23 Large Tomatoes, halfed, seeded, and diced

1 pound(s) Monterey Jack or pepper jack cheese, shredded

16 ounce(s) reduced fat sour cream

10 small (67") corn or flour tortillas, cut into 1" x 2" strips

16 to 17.5 ounce(s) tomatillo based salsa

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