Add chicken and mix again.
Spread a thin layer of sauce on the bottom of a greased 9X13 pan.
Heat flour tortillas 5 at a time in the microwave for about 35 seconds, till soft.
Put some of the chicken mixture in a tortilla, roll up and place seam down into the pan.
After the pan is filled up, cover the enchiladas with remaining sauce.
Bake at 375, covered for 30 minutes.
Take out and add remaining shredded cheese to top.
Bake uncovered for about 10 more minutes.