2 lb. boiled and shredded chicken breast
16 oz. shredded Co-Jack cheese
1 (8 oz.) carton sour cream
1 pkg. flour tortilla shells
2 cans Old El Paso enchilada sauce

Shred cooled, boiled chicken by hand. Set aside 1 cup cheese. Mix chicken, remaining cheese and sour cream together. Pour enough enchilada sauce into a 9x13 inch pan to just cover the bottom.

Place a generous amount of chicken filling in a tortilla (toward one end) and roll it up, leaving the ends open. Roll the enchilada in the pan so it is covered completely with sauce. Place in pan.

Repeat above 3 steps until the pan is full. Enchiladas should be right next to each other in the pan. Save 1/2 can sauce and set aside. Pour remaining sauce over enchiladas. Sprinkle top with 1 cup of cheese you had set aside.

Heat in preheated 350 degree oven until hot and bubbly. Warm remaining sauce and serve with enchiladas.