Easy BBQ Chicken Enchiladas

Preheat the oven to 350 °.

Place the chicken breasts in a medium saucepan and cover with water. Bring it to a boil then reduce the heat and simmer, covered, for 20 minutes. Remove the chicken from the pan and shred it using 2 forks. Gently mix in 1/4 cup of the BBQ sauce.

Divide the shredded chicken between the tortillas. Set 2 tablespoons of the grated cheddar aside and sprinkle the rest over the chicken. Roll the tortillas and place side by side in an 8-inch baking pan.

Mix together the red sauce and remaining BBQ sauce then pour over the tortillas. Top with the remaining grated cheddar.

Bake for 15-20 minutes, or until hot and bubbling. Remove from the oven and allow to cool for 5 minutes before serving