Preheat oven to 350°F. Spray a 13x9 baking dish with nonstick cooking spray.

Remove and discard skin and bones from chicken.

Coarsely chop chicken (3 1/2 cups).

In a large bowl, combine chicken, sour cream, and 1 cup cheese blend.

Spread 1/2 cup enchilada sauce in bottom of prepared dish.

Arrange 6 tortillas over sauce, overlapping slightly.

Spread 1/2 cup sauce over tortillas; top with half of chicken mixture, spreading evenly. Repeat layers once, beginning with tortillas.

Top with remaining 6 tortillas, remaining 1/2 cup sauce, and remaining 1 cup cheese.

Bake for 30 minutes or until hot and bubbly.

Let stand for 5 minutes.

In a medium bowl, combine queso fresco, tomato, onion, lime juice and salt.

Serve casserole with salsa.