Preheat the oven to 350°F (175°C).
Warm a 12-inch skillet over medium heat and drizzle with a little olive oil.
One at a time, place a tortilla in the skillet and cook until crisp on both sides, then transfer to a baking sheet lined with paper towels; repeat with remaining tortillas.
In a bowl, combine the shredded cooked chicken with the Stone House seasoning and mix well.
Spread about 1/2 cup of enchilada sauce evenly in the bottom of a 9x13 casserole dish.
Place three crisped tortillas in the dish, overlapping slightly to fit lengthwise, then ladle about 1/2 cup more enchilada sauce over them.
Spread half of the seasoned shredded chicken over the sauced tortillas, add dollops of sour cream, and sprinkle with some of both cheeses.
Repeat the layers with the remaining tortillas, enchilada sauce, chicken, sour cream, and finish by sprinkling the remaining cheddar and Monterey Jack cheeses on top.
Bake in the preheated oven until the cheeses are melted and bubbly, about 20 minutes.
Remove from oven, garnish with chopped cilantro if desired, slice, and serve warm.
