1 pkg. Lawry's Enchilada Sauce Mix
1 (6 oz.) can tomato paste
3 c. water
1 whole chicken or 4 chicken breasts, cooked and cut up
8 flour tortillas
9 oz. Cheddar cheese, grated
9 oz. Monterey Jack cheese, grated

Combine mix, tomato paste, and water in saucepan. Blend. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes. Pour 1 cup sauce in 9 x 13 inch pan. Dip tortilla in remaining sauce. Add chicken and cheese; roll up. Place in pan and repeat until all tortillas are used. Pour remaining sauce over enchiladas and top with remaining cheese. Bake at 350 degrees for 20 minutes. Serves 6.