Chicken

Cut each chicken breast into about three pieces, place pieces in a small pot, pour enchilada sauce over chicken, cover, and simmer on low–medium stirring occasionally until cooked through (about 20 minutes)
Remove cooked chicken from the pot and shred with two forks
Preheat oven to 375 F
Spread about 1/4 cup of the leftover enchilada sauce over the bottom of a baking dish
Place two corn tortillas across the bottom of the dish
Top the tortillas with shredded chicken and about one third of the remaining sauce
Sprinkle one third of the shredded Monterey Jack cheese over the layer
Repeat layering two corn tortillas, shredded chicken and sauce, and cheese two more times to build three layers
Bake uncovered at 375 F for 20 to 30 minutes until bubbly and cheese is melted and starting to brown
Serve warm