Marinate the chicken breasts in the Frank's hot sauce. (I used 1 jar to marinate 4 chicken breasts, in 2 bags for 2 meals.) Or if using already cooked shredded chicken, add 1/2 cup-ish of sauce to the chicken. Combine in a bowl.
Slow cook the uncooked chicken and sauce for about 4 - 6 hours on high, if needed. Shred with forks when cooked through.
Preheat oven to 350.
Spoon shredded chicken and red sauce into the corn tortillas. Sprinkle blue cheese crumbles over top. Roll and place in baking dish seam side down.
Stir the taco seasoning into the tomato sauce.
Once the pan is full, pour the tomato sauce over top of the enchiladas. Then top with the shredded cheese.
Bake at 350 for 20 to 25 minutes, or until cheese has melted and sauce is bubbling. Let cool slightly before slicing and devouring.