1 pound boneless chicken breasts12 (10 inch) flour tortillas
1 (8 ounce) Package shredded Monterrey jack cheese
2 cans (10 ounce) mild green chili enchilada sauce
Boil the chicken, drain, cool and shred. Preheat the oven to 350 degrees. Spray a baking dish with cooking spray. Fill each tortilla with chicken and cheese. Reserve 1/2 cup cheese for the top. Roll to form an enchiladas. Arrange in the baking dish. Cover with the enchilada sauce. Bake for 30 minutes, then top with the remaining cheese and bake another 5 minutes.