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PREHEAT oven to 450°F. Toss the shredded chicken with the salsa.
MAKE the enchiladas: In a medium skillet over medium high heat, warm tortillas, 10 to 15 seconds per side. Working with one tortilla at a time, top with 1/4 cup of chicken, 2 tablespoons of cheese and a sprinkle of Crispy Jalapeños; roll tightly. Place enchiladas, seam-side down, in a 9-by-13-inch baking dish.
POUR enchilada sauce over tortillas, and top with remaining cheese. Bake until cheese has melted, 5 to 7 minutes.