1. Place the four chicken breasts in a large sauce pan or medium pot and add one can of enchilada sauce. Ensure the sauce completely covers the chicken. Add a little water if necessary. Bring to a boil then simmer for 25 minutes more. Let the chicken cool in sauce. (This whole step can be done in the slow cooker also). 2. Use fork to shred the chicken into small pieces. 3. Add 1/3 of a can of enchilada sauce to the bottome of an 11x7 Pyrex Pan. Roll shredded chicken in each of the 8 flour tortillas. Place each rolled/filled tortilla in the 11x7 pan, side by side. Cover the tortillas with the remaining enchilada sauce. Add the shredded cheese over the tortillas. 4. baked at 350 degrees or 30 minutes. 5. To serve, top with sour cream, salsa, and cilantro. Serve with refried beans and spanish rice. Enjoy. ---------------------------------------------------------------------------
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