Stacked Green Chile & Grilled Chicken Enchiladas

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12 small (5-1/2- to 6-inch) corn tortillas

Green Chile Sauce , heated

Kosher salt and freshly ground black pepper

6 oz. grated Monterey Jack cheese (2 lightly packed cups)

3 Tbs. olive oil; more as needed

Chopped fresh cilantro for garnish (optional)

2 boneless, skinless chicken breast halves

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