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Preheat a sauce pan to medium heat and preheat oven to 375 degrees.
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Add enchilada sauce to the pan and heat until heated through, about 5 minutes.
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Add chicken to the sauce and reduce heat to low and let simmer for 10 minutes.
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Pour two heaping tablespoons of chicken into each flour tortilla and then top with a heaping tablespoon of cheese.
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Place tortillas on a rimmed baking sheet and bake for 10 minutes, or until edges get golden brown and cheese is melted.
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Serve immediately with desired toppings.