8 multigrain tortillas 2 cups 2% Mexican Cheese 1 large can Enchilada sauce 2 pounds chicken breast
Cook chicken and cut it into small pieces. Add about 1/4 of the enchilada sauce and 1/2 of the cheese to the cooked chicken and let simmer for about 5 minutes. Spoon 1/8 of the chicken mixture in a line down the middle of a tortilla. roll up teh tortilla and place in a 9X13 inch pan. Repeat for the remaining 7 tortillas. pour the rest of the enchilada sauce over the tortillas, then the rest of the cheese over the enchilada sauce. Bake in a 375 over for 20 minutes. Makes 8 enchiladas.