12 ounces Cacique Queso Quesadilla Jalapeno 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 Jalapeno cheese and bake in a 35 0? oven just long enough to melt the cheese. Sprinkle with the Cotija cheese and serve.