Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.
In a large bowl, combine the crushed tortilla chips, 15 oz (425 g) of enchilada sauce, cream of chicken soup, and sour cream. Mix well.
Stir in 4 oz (113 g) of the shredded Mexican cheese and the shredded chicken until well combined.
Spread the mixture evenly into the prepared baking pan.
Top with the remaining enchilada sauce.
Bake in the preheated oven for 25 minutes.
Remove from oven and sprinkle with the remaining cheese. Bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Serve hot, optionally with additional sour cream, tortilla chips, or other toppings of your choice.
Note: The chicken can be boiled, grilled, or you can use a rotisserie chicken. If seasoning the chicken, mix the spices together and rub onto the chicken before cooking.