Chicken Enchiladas with Corn Tortillas

Preheat oven to 450 degrees. Pat chicken dry and season with salt and pepper. Combine the chicken and enchilada sauce in a medium saucepan; simmer for 10-15 minutes over medium-low heat. Then flip the chicken over, cover and cook for an additional 10-15 minutes until chicken is cooked. Remove chicken from pan and shred into bite-sized pieces. Combine shredded chicken, the enchilada sauce, queso fresco, chiles and cilantro in a bowl. Add salt and pepper if desired. Grease casserole dish or 9x13" pan. Lightly coat both sides of 6+ corn tortillas with oil (olive or coconut) and place on a baking sheet. Bake until tortillas are soft and pliable, until about 2-4 minutes. Put a little bit of enchilada sauce on the bottom of the baking dish, then spread 1 cup of shredded cheddar cheese and some Mont Jack cheese on the bottom of the dish. Take a tortilla, add a spoon of the chicken mixture, roll up, and place in the baking dish. Finish by topping with remaining enchilada sauce, the other cup of cheddar cheese, and a bit more Mont Jack cheese on top. Bake till everything is bubbling and hot, and the cheese is starting to brown (aprox 30-40 min). Serve with optional lime wedges and optional sour cream.