Easy Chicken Enchilada Bake

heaping cups cooked and shredded chicken (use rotisserie chicken or leftover chicken to save time)

plain Greek yogurt or sour cream

tablespoons taco seasoning (I used medium heat)

salsa, divided (I used a chunky medium heat and recommend a chunkier salsa; use less if yours is thinner)

flour or corn tortillas (I used flour)

roma tomatoes, chopped

shredded Mexican cheese blend (Monterey Jack, cheddar, etc.)

cilantro, black olives, green chiles, optional and

sour cream, guacamole, salsa, optional for serving