Chicken enchiladas

4 chicken breasts boiled and shredded
1 can of red enchilada sauce
2 cups shredded cheese10-12 (6 inch) corn or flour tortillas
Preheat oven to 325 degrees
Add 1/2 cup sauce and 1 cup cheese to shredded chicken
Spread 1/2 cup sauce on bottom of baking dish
Spoon about 2 tablespoons of chicken down center of each tortilla
Roll up and place seam-side down in baking dish
Top with remaining sauce and cheese
Bake for 20 minutes or until cheese is melted
I like to add black beans and Rice-A-Roni Mexican Rice to the chicken as well. Cook the rice first.