Chicken Green Chile Enchilada Casserole

4 boneless, skinless chicken breasts, trimmed and cut in half lengthwise into two pieces

2 cans (15 oz.) mild or medium green chile enchilada sauce (If you need gluten-free, look for Hatch Gluten Free or La Victoria brand. I found Green Chile Enchilada Sauce at Amazon.com, but on the day I checked they didn't have the gluten-free variety yet.)

Whole Green Chilies, 27-Ounce Can

(I found Hatch Whole Green Chilies, 27-Ounce can at Amazon.com, but they are more expensive that way.)

4 oz. reduced-fat cream cheese, room temperature

½ cup low-fat sour cream

2 cups grated low-fat mozzarella

Directions at kalynskitchen.com

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