Easy Chicken Enchiladas

(4) boneless skinless chicken breast
(1) large jar of enchilada sauce
Flour tortilla shells (I use the 8 Grains soft taco shells but any type can be used)
Shredded Mexican cheese (reduced fat optional)
Sour cream (for garnish-fat free optional)
Sliced olives (for garnish-optional)
Sliced green onion (for garnish-optional)
Diced tomatoes (for garnish-optional)

In pot of water, boil chicken breasts until cooked through. Cool completely. Shred chicken. Add enough enchilada sauce to chicken to moisten but not drown. In the tortilla shells, add chicken and equal amount of cheese. Roll up in burrito form. In a greased 9x10 pan, lay enchiladas until you have run out of chicken mixture. Pour remaining enchilada sauce on top and sprinkle with cheese. Cover. (This is the point where I refrigerate them until the next evening.) Bake at 350 for 30-40 minutes, covered, until cheese is melted and sauce is bubbling. Serve with sour cream, sliced olives, green onions, and/or ced tomatoes.

You can also add sauteed onions to your chicken, mushrooms, substitute ground beef, add fresh cilantro, etc. Lots of room for modifications.