Pour ¼ cup of enchilada sauce into the bottom of an 8 x 8 -inch dish.
Lay 10 corn tortilla quarters on top of the sauce.
Top the tortillas with 1/3 of the cooked chicken.
Top the chicken with ½ cup of cheese. Repeat this process two more times.
Add the remaining 10 tortillas followed by the last of the enchilada sauce, and cheese. Cover and bake on 375°F for 30 minutes, uncover and bake for 15 more minutes.
Enjoy hot. Store leftovers in the refrigerator for up to 3 days.
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