Heat the oven to 400°F. Have a 9x13-inch casserole dish ready so the layers can go straight from assembly to baking.

Stir the warm cooked chicken with the cream cheese, 1/2 cup of enchilada sauce, and 1 cup of shredded cheese. Mix until the chicken is evenly coated and the cream cheese disappears into a cohesive, creamy filling.

Spread 2 tablespoons of enchilada sauce across the bottom of the 9x13-inch casserole dish, then arrange 3 tortillas in one flat layer, trimming them to fit. Cover the base without gaps or tall folds that could make the layers uneven.

Spread half of the chicken filling over the tortillas, then add 1/3 of the remaining enchilada sauce and 1/3 of the remaining cheese. Keep the sauce and cheese distributed across the surface for consistent flavor in each slice.

Add another layer of 3 tortillas, followed by the remaining chicken filling, 1/3 of the sauce, and 1/3 of the cheese. Press gently only enough to level the filling without squeezing sauce out around the edges.

Finish with the remaining 4 tortillas, then cover them with the remaining enchilada sauce and cheese. The top should be fully coated so the tortillas stay tender as the casserole bakes.

Bake for 25 to 30 minutes, until the filling is hot and sauce bubbles around the edges; broil for 2 to 3 minutes if desired. Watch closely under the broiler and stop when the cheese develops golden spots rather than deep brown patches.