4 Ingredient Chicken Enchiladas

Take frozen chicken breasts (yes, frozen – I like the Costco ones) and put in a pot of boiling water. Cook for 30 minutes, then let cool enough to handle.

Shred cooked chicken into small/medium pieces (1 inch by 1/2 inch) and place in a large bowl. Add 1/4 of the Pace Picante and half of the shredded cheese. Mix well.

In an 11×13 glass baking dish, pour enough Picante to wet the bottom of the dish. Place a flour tortilla flat in the dish, add the chicken filling (about a 1/4 cup or so) and roll. Slide that first one all the way to the end and keep up the process until pan is full. You may need to add more Picante as you go to keep the outside of the tortillas wet. Take the remainder of the Picante and pour over the top. Spread evenly.

Sprinkle the rest of the cheese over the top. Bake uncovered for 30 minutes on 325 F.