4 medium tortilla
2 lrg. chicken breast (Fully cooked)
1/2 can of Old El Paso Enchilada Sauce
Cheddar cheese ( I use about 3/4 cup)
Shredded or chop up chicken breast. To keep tortillas from become soggie, I like to toast them on a skillet first. Then tear up torilla in about 5 or 6 sections and layer tortilla, chicken , sauce, then cheese (only little on bottom layers). Then repeast 2 to 3 more layer. Cook at 350 degrees for about 20-30 min or untill cheese is bubbley and starting to brown.
If you like a spicier sauce but your kids dont. Use it and then top theirs with sour cream to cool it off some.
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