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PdfBoil the sauce (enchilada sauce, el pato, gravy) and simmer for 20 min.
Preheat oven at 350°. Lightly grease a 9x13 casserole pan.
Shred chicken and prepare the enchiladas.
Microwave tortillas for 30-60 seconds until pliable.
Add shredded chicken onto each tortilla with a spoonful of sauce and cheese and roll. Put it in the pan. When all done add the sauce and top with cheese. Bake for 30 min.