I used the small white corn tortillas. In order to make them soft so they don't crumble, dip them in oil until it bubbles, flip, bubble and and you're done! Next I put them in Old El Paso Enchilada sauce.
Pampered Chef food chopper to chop the chicken almost to mush!
I used 1 can of enchilada sauce since that was all I had. I poured the extra sauce on top of the enchiladas and covered them with cheese.