Chicken & cheese enchaldas

8 medium sized frozen chicken breast

4 large cans enchalda sauce

17 burrito size flour tortillas

2-3 bags shredded cheese

foil

IN a large sauce pan put in the frozen chicken breast with the 2 cans of enchilada sauce.

bring to a low boil and cook until the chicken is tender and easy to shred.

after turn off and let cool about 15 mins.

then start to shred chicken

( i usually take it out breast by breast and shred it on a platter then put back into the sauce)

 then I start to assemble

burrito size tortillas add some chicken and cheese with the sauce

then roll up. this can get messy

once they are all rolled it should look something like this;

I you make them earlier in the day you can just put them like this in the fridge.

if you are making them and eating soon then continue with covering them with the remaining 2 cans of sauce & cheese.

then Cover with foil and bake at

350 for 30 mins.

remove the foil when you have 5 mins left to let the cheese get harder.

and enjoy with maybe some mexican rice or and salsa & sour cream!

My favorite box rice is rice a roni :)