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1
Preheat oven to 350F.
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2
Grill the chicken breasts until the outside is completely white.
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3
(if the outside is golden brown, then the chicken will be dry when done) After the chicken is done, cut the breasts into 1x1-inch squares.
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4
*Optional* You can also marinade the chicken in one of the cans of enchilada sauce.
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5
if you do, then save the sauce after the chicken marinades.
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6
Put about one handful of chicken into a tortilla shell along with a little cheese.
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7
Roll the tortilla tightly and place in a non-greased, glass, 9x13-inch pan.
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8
Repeat until all the chicken and tortilla shells are in the pan.
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9
If you marinaded the chicken, put the remaining two cans of enchilada sauce and the one can you used to marinade on top of the tortilla shells.
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10
Make sure the sauce seeps into the sides and in between the shells.
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11
Otherwise, it'll all rest on top.
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12
The bottom will be too dry and clean up will be harder.
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13
When all three cans are evenly throughout the shells, cover the top with the rest of the cheese (some people like a lot of cheese, other don't like a lot of cheese.
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14
The amount that goes on top is up to you).
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15
Lastly, put the enchiladas into the oven for 30min or until all the cheese on top is melted.
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16
Let stand for about five minute This is so the cheese hardens just a little and won't fall off when you serve.
