Preheat oven to 350°F.
In a large skillet, heat the oil over medium-high heat. Add the chicken, ¾ can enchilada sauce, taco seasoning, and cilantro and stir to combine. Reduce to a simmer and cook until heated through. Since the chicken should already be cooked this shouldn't take more than 2-3 minutes.
1 tablespoon vegetable oil, 1 pound cooked and shredded chicken, 10 ounces red enchilada sauce, 1 ounce taco seasoning, ¼ cup chopped fresh cilantro
In a separate large skillet (or you can drain the chicken skillet, putting the chicken aside, and use it), start assembling your pie. Start with one tortilla, topped with half of the chicken mixture, then one cup cheese. Repeat with one more tortilla, the rest of the chicken, and another cup cheese. Top with a third tortilla, the remaining enchilada sauce, and the remaining one cup cheese.
3 burrito-sized soft flour tortillas, 3 cups Mexican blend cheese
Sprinkle with more chopped cilantro.
Pop in the oven to bake for 20 minutes, or until the sauce is fully bubbly and the cheese is all melty and perfect.
Remove from the oven and top with the diced tomatoes, cotija (or feta), sliced avocado, and sour cream.
1 cup diced tomatoes, ¼ cup crumbled cotija cheese, Sour cream and avocado