Preheat your oven to 400.

Boil the large chicken breast with salt until the chicken is cooked throughout.

Remove the chicken from the water, and shred. You can use a fork, or cheat like I do and use a food processor, much easier.

In separate, medium sized bowls, dump the cheese, sauce, and green chiles.

One at a time, dump the corn tortillas in the green enchilada sauce, then lay them flat in the bottom of your baking dish (I use a 9x13 cake pan, and it works very well.)

Then add a small handful of chicken to the middle of the tortilla, and top it with a generous sprinkling of green chiles, and then cheese.

Grab the edge of the tortilla, and roll it. No need to tuck the ends.

Slide it to the edge of the pan.

Repeat until your pan is full (you should be able to easily fit 9-10 enchiladas in a 9x13 pan. Tuck them close to each other, don't leave any room in between them while they cook.

Once you're done rolling all the enchiladas you wish to make, top the pan with the rest of the green enchilada sauce from your bowl, the rest of the green chiles, and lastly the rest of the cheese.

Bake at 400 for 15-20 minutes, or until the cheese on top is golden brown.