2 chicken breasts
1 can enchilada sauce (we used a green sauce)
In an effort to make this a bit healthier, we do use wheat tortillas and low fat cheese. We boil the chicken and then shred it. I spread a bit of sauce on the tortilla, then add the chicken and roll up. From the two chicken breasts we got six enchiladas. Once they're all in the casserole dish, I pour on the sauce and then add the cheese. Bake at 350 about thirty minutes and enjoy.