In a large mixing bowl, combine the shredded cooked chicken, one cup of shredded cheese, the can of chopped green chiles, garlic salt, and pepper. Mix well until all the ingredients are evenly incorporated.
In a skillet over medium heat, warm the corn tortillas for about 30 seconds on each side. This makes them pliable and easier to roll without tearing.
Spread a small amount of the enchilada sauce on the bottom of your baking dish to prevent sticking. Take a warm tortilla, spoon a generous amount of the chicken mixture into the center, and roll it tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat this process until all tortillas are filled and placed in the dish.
Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce over the top, ensuring each enchilada is generously coated. Sprinkle the remaining cup of shredded cheese on top of the sauce.
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
Once out of the oven, let the enchiladas sit for a few minutes. Serve hot, topped with dollops of sour cream and any additional toppings you desire, such as fresh cilantro or sliced jalapeños.
