preheat oven to 350°F

In a 9X13 pan add 1 can enchillada sauce and set aside.

In a skillet cook chicken until well done let cool.

Shred chicken and add cream cheese, sour cream, half cheddar cheese and half Monterey jack to skillet. Cook until all is melted well.

put heaping spoonful of meat mixture in one shell roll up and put in 9X13 pan continue until pan is full.

Pour other can of enchilada sauce over all enchiladas and remaining cheese.

Put foil over and bake for 35 minutes. Take off foul and let bake about 15 minutes more.

Take out and enjoy.