INGREDIENTS: -18 corn tortillas (I used the corn/wheat tortillas from Trader Joe's because they're bigger than standard corn tortillas and softer - they come in packages of 8 so I buy 3 packs for this) -Two 19 ounce cans of red enchilada sauce -4 boneless skinless chicken breasts (cooked & shredded - you can bake or boil them) -1 packet taco seasoning -2 cans green chiles -1 jalapeno (chopped without seeds) - optional if you do not like spicy food. -1 bag shredded pepper jack -1 bag shredded Mexican blend cheese -Crumbled cotija cheese (optional) Optional toppings - Salsa, fresh cilantro, pickled jalapeños & sour cream INSTRUCTIONS: 1. Preheat oven to 375. Pour just enough enchilada sauce (not much) to cover the bottom of a 9x13 baking dish. Place 6 tortillas on top of the sauce evenly to create a bottom layer. Evenly distribute half of the cooked chicken, 1 can of green chiles and half of the diced jalapeño. Sprinkle with taco s