Salsa Verde Tortilla Stacks

This is a recipe gleaned from Bon Appetit, but I simplified it by using a lot of canned ingredients, so it could be an easy weekly dinner.

Ingredients:
Cut-up chicken (You can use canned chicken.)
Canned (or bottled) Salsa Verde
Sour cream
Cheese (You can use manchego, mozzarella, queso fresco, etc.)
Tortillas
Canned green chilis

Directions:
If you have the time and inclination, roast a whole chicken by sprinkling it with seasoning salt and roasting it in a roasting pan in a 350 degree oven for 20 minutes/pound. Let the chicken cool a bit. (Or use store-bought roasted chicken or use canned chicken.)

In a casserole dish in a size of your choosing, sprinkle about 1/4 a cup of salsa verde on the bottom of the casserole dish. Place a layer of tortillas over the salsa verde. The tortillas will overlap. Next spread a layer of green chilis, then a layer of sour cream, a layer of shredded chicken, a layer of salsa verde, and a layer of cheese. Repeat the layers as much as you want until it fills up the casserole pan (about three times should suffice). Place casserole dish in a 350 degree oven for 20 to 30 minutes or until the cheese is golden. Seriously good and easy eats.