In a large mixing bowl, blend the shredded chicken with 1/4 cup of the enchilada sauce. Add a pinch of salt and pepper, then adjust the seasoning to your taste.
Warm the tortillas until they’re pliable. For corn tortillas, wrap them in a damp paper towel and microwave for 1 minute; for flour tortillas, microwave on a plate for 1 minute, flipping halfway through.