Chicken Enchilada Name: Jessica Weaver Base: Jblm Recipe: 2 lbs boiled shredded chicken breast 6 cups shredded cheese of your choice 2 cans green enchalada sauce 1 can drained Rotella 8 flour tortillas or corn Preheat oven to 450 degrees. Boil chicken and shred. Add 1 can green enchilada sauce and 1 can Rotel drained. Add 4 cups cheese mix well. Evenly distribute chicken mixture into 8 flour tortillas. In large 8x13 pan pour about half can of green Enchilada sauce placing flour tortillas with chicken mixture on top of sauce. Once all tortillas are placed add remaining green sauce on top and remaining cheese. Bake 20-30 minutes with foil over pan remove foil after 20-30 minutes and let cheese brown until desired.