Did a search yesterday looking for a recipe with red sauce but there were none. Wouldn't you know it there was one on the back of the enchilada sauce can. Decided to wing it with tips from that recipe and thoughts of ground beef enchiladas.

3 large boneless chicken breasts
1 20 oz can Rosarita enchilada sauce (or make your own-there are some on the home board)
2 cups cheddar and jack cheese grated and mixed
1 package corn tortilla shells
oil for frying-a few tablespoons
chili powder
tabasco or other hot spice if you want it spicy

Put the chicken breasts in a pan with a little oil on the bottom on med high, coating both sides with chili powder. Brown them good, then reduce heat to simmer and cook, covered, until done. Remove from heat and shred with a knife and fork into a bowl. Add some sauce to coat. Shred cheese if you havent already. Heat the rest of the oil in the pan with the chicken drippings and add tortillas, softening them one at a time. This only takes a minute each one. Drain and pat with paper towels. Pour enough sauce in the bottom of the pan to coat it. Put two tablespoons or so of meat inside each tortilla and two tablespoons more or less of cheese (I love cheese and personally didn't put enough in mine-next time I will put more). Wrap tortillas and place in 13x9 pan seam down. Keep doing this until the pan is full-about 10 I think, 8 down, two on the side. Cover with the rest of the sauce. Bake 30 minutes covered at 350 then put the rest of the cheese or enough cheese to cover the enchiladas and bake another 5 minutes uncovered.

mmmmmmmm!