Here is another great chicken enchilada recipe. This one has a red sauce. It is from my sister-in-law, Rebecca.
Cooked chicken breast, shredded
6-8 Flour tortillas
1 large can enchiladas sauce
About 1 c mayonnaise
1 can cream of chicken soup
1 lb Monterrey Jack cheese
Make sauce by combining mayonnaise, soup and enchiladas sauce. Put some sauce in baking dish. In the tortilla shell roll up chicken, some sauce and cheese. Place in baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese. Bake at 350 degrees until bubbly.