What you will need:
1 can enchilada sauce
2 or 3 chicken breasts
12-16 corn tortillas
1 tbsp olive oil
1 cup shredded monterey jack cheese
I used my crockpot for this, and it turned out great. First, I put the breasts in my crockpot and poured the enchilada sauce over it. I added tomato sauce too to reduce the amount of seasoning because my husband has a sensitive stomach.
Let it cook on high 5 hours, or low 8 hours. Once it's done, shred the chicken in the sauce (I just press the chicken breasts against the side and they shred so easily!). Tear up the corn tortillas into bite size pieces. Heat up a tablespoon of olive oil in a large skillet (you can reduce it a little if you wish), add the tortilla pieces and coat with oil.
Cook until they are floppy. Add to crockpot and mix in, sprinkle a layer of cheese on top. Cover and let sit about 5 minutes (so cheese is melted). Enjoy!