Put the chicken in a pot. Add water to about an inch above the chicken. Add the can of chicken broth. Boil til cooked, about 10-15 minutes

Drain the water. put the pot in the refrigerator till the chicken cools.

Shred the chicken. Add salt and pepper to taste

Add about a cup of oil to a tortilla or sauce pan. turn heat to high

Poor the enchilada sauce in a sauce pan wide enough to fit the tortilla. Turn heat on high

when oil and enchilada sauce is ready, grab a tortilla, put it in the oil til it hardens a little. transfer to the enchilada sauce, dip til fully covered.transfer to baking dish

add chicken then cheese on top of the tortilla, then roll. I generally wear medical gloves while doing this because the Tortilla's are hot.

repeat steps 6 & 7 till the chicken is gone.

when all the enchiladas are rolled poor more enchilada sauce on top of them til they are all covered, then cover in cheese. bake at 350 for 20 to 30 minutes or until the cheese is a little crispy

enjoy!