Quick and Easy Chicken Enchiladas

Quick and Easy Chicken Enchiladas 3 -4 chicken breasts 15 white corn tortillas (fajita size) or 15 flour tortillas (fajita size) 3 (10 ounce) cans green enchilada sauce (I use Old El Paso) 3 -4 cups grated monterey jack pepper cheese (or for less spice, use 1 cup pepper jack and 2 cups of cheddar, or a fiesta blend mexican cheese mix) Boil chicken until it falls apart, then shred. Mix 1/2 can of sauce and a little cheese with chicken. Put other 1/2 can on bottom of 11x9 baking dish. Microwave tortillas until soft. Roll chicken mixture into tortillas. Put in pan semi-tightly. Cover with remaining 2 cans sauce. Cover top with remaining cheese and bake at 350 until cheese is fully melted (usually about 20-25 min). Brown top slightly or to preference.