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Mix the pre-shredded chicken breast with enchilada seasoning and about half the can of green enchilada sauce. Set aside.
Using a pizza cutter, cut each tortilla into 6 equally sized triangles.
Spread a little green enchilada sauce on the bottom of a 9 x 13 in. baking pan.
Start layering by laying down the tortilla triangles.
Next a layer of chicken.
Then a layer of cheese.
Top cheese with another layer of tortillas.
Repeat the layering process 1 more time. cheese, chicken and then tortillas.
Pour the remaining green enchilada sauce over the casserole and sprinkle the top with remaining cheddar cheese.
Bake in a 375 degree oven for 45-60 minutes or until sauce is bubbling and top is golden brown.