Combine shredded chicken, half the cheese, and salsa in a large mixing bowl. Toss.

Bring the enchilada sauce to a simmer.

Spray a casserole dish with non stick spray. Add a tiny bit of enchilada sauce to cover the bottom of the dish.

Dip each tortilla in the hot enchilada sauce to loosen it up so it doesn't tear. Flour tortillas are much easier to work with, but provides a different flavor profile. Flour tortillas are pictured in this recipe.

Fill each tortilla with the chicken mixture and arrange them tightly in the casserole dish.

Pour remaining enchilada sauce over tortillas. Top with remaining cheese. Cover and cook at 350° for approximately 25 minutes or until chicken reaches 165°.

Uncover and brown the cheese for an additional five or so minutes.

Variations; Cilantro, tequila, roasted bell peppers, jalapeno, corn, cotija cheese, queso fresco, goat cheese, avocado, guacamole, mole