So, this recipe may be a little confusing but it's only because I've never actually had a recipe card for it and neither has my mom. So here we go. Let's see if everyone understands. Pictures to come later.
3 chicken breasts
1 can (28 oz) Enchilada Sauce (I use Rosarita)
10-12 (8-12in) flour tortillas
Cheese - cheddar or Mexican Blend
-Boil and shred chicken.
-Toss shredded chicken with fair amount of cheese and enough enchilada sauce to make the mixture moist.
-Add small amount of chicken to edge of tortilla and roll tightly. Place in 13x9 pan.
-Pour rest of enchilada sauce over rolled tortillas, making sure all of the torillas are covered with sauce. -Spread/Sprinkle cheese over the enchiladas, to your liking.
-Bake foil covered enchiladas at 350dF for 25 minutes. If the cheese is not melted, put enchiladas back in the oven, uncovered, for 5-10 minutes.