Easy Cheesy Chicken Enchilada - enchilada sauce

Method

• Boil chicken breasts, shred with a fork once cooked through and use 1/3 of a pack of enchilada sauce to season chicken once shredded
• Mix cheese, sour cream, and cheese sauce and apply evenly to the middle of 6-8 corn tortillas (Leave some cheese sauce to pour on top of enchiladas) Add shredded chicken.
• Roll tortillas and place in lightly greased pan.
• Pour remaining enchilada sauce over the top, add the remaining cheese
• Bake on 350 for 25 minutes, broil 5 minutes at the end.