Very easy and tasty recipe. I heated the enchilada sauce, and shredded the chicken into the sauce with a handful of the shredded cheese, and simmered it for a few minutes, then filled the tortillas, pouring the remaining chicken enchilada sauce ontop. I also heated the tortillas over a gas flame to get them a bit crispy prior to filling them. Helped to make the final result a tad less soggy. I used pepper jack cheese.
UPDATE: 10/19/2011 - Made these again this time shredding the chicken (I added some chopped onions and some shredded cheese, along with a bit of the enchilada sauce) --- filled the tortillas, and baked them for approx. 15 minutes. After they were a little crispy, I then added some spoonfuls of enchilada sauce on top, followed by some shredded pepperjack cheese, returned to oven for a few minutes to melt the cheese.
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Very easy and tasty recipe. I heated the enchilada sauce, and shredded the chicken into the...