Preheat the oven to 400F.
Using four slices of the chicken/turkey sandwich meat to create the enchilada wrapper start by placing two slices down next to each other slightly over lapping. Add two more next to those making sure they also slightly over lap.
Spread 2 to 3 tablespoons of shredded chicken on one side of the slices of sandwich meat. Sprinkle 1-2 tablespoons of shredded cheese over the shredded chicken.
Roll the sandwich meat over the shredded chicken mixture. Keep in mind that the sliced sandwich meat isn't as firm as a flour based tortilla wrapper so you need to roll them gently so they don't tear.
Once completely rolled, place seem side down in a pan.
Spoon the enchilada sauce over the top of the rolled enchiladas.
Sprinkle the cheese over the top.
Place in the oven and bake for 12 to 15 minutes or until the cheese is melted.
Remove from oven and serve.