2 large chicken breasts, cooked, shredded
1 jar mild taco sauce
8 corn tortillas
1 bag shredded cheddar cheese
While your chicken is cooking, pour a little bit of oil in the bottom of a skillet and heat until hot. Take each tortilla and cook on both sides about a minute total. This is just to soften them up.
After chicken is cooked, shred and add about 2/3 of the taco sauce with 1/4 cup of the chicken stock left from boiling your chicken. If you didn't boil it then just add water to thin it out. Season with salt and pepper.
Spray 8x8 pan with Pam. Preheat oven to 400
Take a corn tortilla and fill with chicken,
add cheese and roll up. This makes about 8 or so enchiladas.
When finished, pour taco sauce over the top of your enchiladas. I started to worry I wouldnt' have enough sauce so I just added a little bit of water to the bottle and poured over. Sprinkle with cheese and add any leftover chicken you have on top.
Bake until bubbly and cheese is melted.
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