12 ounces Cacique Queso Quesadilla Jalape?o cheese
1/4 cup Cacique Brand Cotija cheese — crumbled
3 pounds chicken — grilled
24 corn tortillas
3 cups enchilada sauce
1/2 cup cilantro — chopped
1 cup canola oil
Start by shredding the grilled chicken and mix with the chopped cilantro. Heat the oil in a skillet, and fry the tortillas until soft. Dip each tortilla in th e enchilada sauce, fill with the chicken and roll. Place side by side in a baki ng dish. Top with remaining sauce and slices of Jalape?o cheese and bake in a 35 0? oven just long enough to melt the cheese. Sprinkle with the Cotija cheese and serve.