Chicken Enchilada Casserole

3 lbs. cubed chicken breast
corn tortillas
large can green chili enchilada sauce
1 lb. sour cream
shredded cheese (as much as you want)
1/4 onion
bell pepper

Spray bottom of casserole pan with cooking spray. Tear up 6-8 corn tortillas in bottom of pan. Cook chicken in skillet with onion and green pepper. Mix cheese with chicken then pour over tortillas. Pour green chili enchilada sauce over chicken mixture. Tear up 4-6 corn tortillas over chicken mixture (make sure they get the enchilada sauce on them). Bake at 350 for 30 minutes. Remove from oven and spread sour cream on top; return to oven for about 5 minutes.

I like to serve this with fresh tomatoes.