The Sauce:
1/4 cup lime juice
1/2 tsp. garlic powder
(you can throw in some chili powder too depending on how spicy you like it)
28-30 ounces of canned green enchilada sauce
shredded cheese (I use sharp cheddar & mozzarella)
corn tortillas

Directions:
Mix the shredded chicken, lime juice, & garlic powder.
Toss the chicken/mix together, cover with plastic wrap and put in refrigerator to marinade for at least 30 min.

Lightly spray a large baking dish and pour some green enchilada sauce to cover the bottom.

In a small fry pan, heat up some vegetable oil.

Place a corn tortilla in it just long enough for it to become soft & pliable.
 Then take out & repeat with however many shells you need.

The tortillas will be very greasy, so I like to grab some paper towel and soak up some of that grease.

Then fill tortillas with desired amount of meat mixture and cheese.

Again, I combine the two cheeses & add the chicken mixture too.
Roll up tightly and place seam down in dish.

Use remainder of enchilada sauce and pour over all the enchiladas and sprinkle more cheese on top.

Baked UNCOVERED for 30 minutes at 350 F until bubbly and cheese is melted.