I changed this recipe just a bit, because the green enchilada sauce at the store had wheat in it.  I will be on the lookout for green sauce that is gluten-free, because this meal is better as recipe originally suggests.

Recipe from our church cookbook, credit to Marcelle Slaney:

1-2 cups cooked, diced chicken or lean pork

1/2 bunch of cilantro

1 bunch green onions, chopped with green tops

1/2 to 1 pound monterey jack cheese

1 large 29 ounce  enchilada sauce

1 dozen corn tortillas

Coat a 9×13 baking dish with nonstick spray.  Preheat to 350 degrees (325 if you are using a glass dish).

In a large bowl, combine poultry with cilantro, green chilies, onions, and all but one handful of the cheese.  Save a little cilantro or onions ot garnish the top.

Pour a bit of sauce in bottom of the baking dish.  Also pour 1/2 cup enchilada sauce into shallow dish and dip tortillas one at a time in this sauce, turning to coat them on both sides.  Line the bottom of the dish with 4 of the tortillas. You may want to tear some in halves or  quarters to cover the corners and edges.

Pour half the green chile mixture into the dish.  Cover with another layer of 3 sauce-coated tortillas.  Add the rest of the green chile mixture.  Cover with the last 4 sauce-coated tortillas.  Sprinkle with remaining cheese.

Pour the rest of the enchilada sauce evenly over the casserole.  Garnish with any remaining green onion or cilantro you may have saved.  Bake until it bubbles at the edges, about 25 minutes.  6+ servings.