3 cups cooked rotisserie chicken, shredded
3 tablespoons pickled jalapeno peppers, roughly chopped
2 cups enchilada sauce
4 large flour tortillas, cut in half
2 cups cheddar cheese, shredded, divided
¼ cup cilantro leaves, roughly chopped
Preheat oven to 375 degrees Fahrenheit and grease a 9-inch-by-13-inch casserole dish.
In a large bowl combine chicken, jalapeno peppers, and one cup of the cheddar cheese. Mix well to combine all ingredients.
Spread a thin layer of the enchilada sauce on the bottom of the dish. Lay four halves of the tortillas over the sauce, overlapping them if necessary.
Pour chicken mixture over the tortillas in an even layer. Spoon half of the remaining enchilada sauce over the chicken.
Lay remaining tortilla halves over top of the chicken mixture, again overlapping them if necessary.
Pour remaining enchilada sauce over top of the tortillas, spreading it out to cover all of them.
Sprinkle remaining cup of cheddar cheese evenly over top of the casserole.
Place the casserole into the preheated oven and bake for 30 minutes, until the casserole is hot and bubbling throughout, and the cheese has melted.
After the casserole comes out of the oven, sprinkle the top with cilantro leaves just before serving.