1 8 oz can tomato sauce
1 can enchilada sauce
1 t garlic salt
12 corn tortillas
2 cups cheese
2 chicken breasts, cooked and shredded (optional)
Empty contents of cans into deep pan and stir in salt. Heat sauce on a low heat setting, so you won't burn your fingers. When sauce is warm, place a tortilla in the pan and cover it with sauce. After about 10 seconds remove tortilla and carefully scrape some of the excess sauce back into the pan. Place tortilla in a baking dish and fill center with cheese and meat. Roll up and move to one end of the pan. Continue doing this until sauce is gone.
Bake at 350 for 25-30 minutes.
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