In a ziplock bag, combine shredded chicken, torn tortillas, and enchilada sauce. Seal bag and mix until everything is well combined.
Pour mixture into bottom of one casserole dish and sprinkle with cheese. Repeat the layering process until the dish is about ¾ full.
Do same for the second casserole dish.
Bake in a preheated oven at 400°F for 20 minutes, or until bubbly.
