Preheat oven to 350 and spray a 9x13 baking dish with cooking spray.

**To save a lot of time** we buy a pre-cooked rotisserie chicken, pull off and shred the meat and place it in a large bowl. Or you can cook 4 boneless, skinless chicken breast halves, cool and shred.

Using metal tongs, lightly char each tortilla, on both sides, over the low open flame of a gas stove burner. Cut tortillas in half. This really makes the dish yummy but is optional.

Pour the green chile enchilada sauce into the bowl of shredded chicken and mix well.

In your 9x13 baking dish, lay 6 tortillas (12 halves) in a single layer, top with 1/2 of the chicken then 1/3 of the cheese and repeat.

Use the last 6 tortillas to make one more layer and sprinkle with the remaining cheese.

Bake for 40 to 45 minutes and serve warm.