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 Jalapeño cheese and bake in a 35 0º oven just long enough to melt the cheese. Sprinkle with the Cotija cheese and serve.
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