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.