Gather ingredients and preheat oven to 350 degrees.

Cook chicken. Sometimes I like to put all wet ingredients into the Crock-Pot and let it cook for a couple of hours.

Grease a baking dish and line the bottom with tortillas. (A square dish makes enchiladas thicker, a rectangle dish makes them thinner.)

In a small mixing bowl, combine all ingredients (except cheddar and tortillas) and place spoonfuls over the first layer of tortillas thoroughly. Top with cheese.

Repeat steps until you have a final layer topped with cheese (should be about 3 to 4 layers).

Bake for 30-40 minutes or until golden on top.

Enjoy!