Preheat oven to 400 F degrees.
Shred the chicken and add to a large bowl. Pour enchilada sauce over chicken and add cheese. Toss everything together so that the chicken is fully coated in the sauce and covered in cheese.
Spread a 1/4 of the mixture of a large tortilla and roll tightly. Cut into 1 1/2 inch slices using a serrated knife. Place on ungreased baking sheet. Repeat with remaining tortillas and chicken.
Bake for 10 minutes.