Pour Enchilada sauce in a large bowl. Dip each tortilla in enchilada sauce and lay in a 9X13 baking pan covering its bottom. Add layer of 1/2 of the chicken. Using 1/2 of the cheese, add a layer of shredded Mexican cheese. Add a second layer of dipped tortillas, a layer of chicken and a layer of cheese. Top with one last layer of dipped tortillas; pour enough of remaining enchilada sauce over everything to coat well and keep tortillas from drying out.
Bake at 350° for 20-30 minutes.