Chicken Enchiladas - cooking recipe

Ingredients

4 to 6 boneless chicken breasts, cooked and chopped
1 can cream of chicken soup
8 oz. sour cream
3/4 lb. grated Monterey Jack cheese
2 oz. chopped green chiles (mild)
6 flour tortillas
picante sauce

Preparation

Mix soup, chiles, sour cream and picante sauce.
Add half of the mixture to precooked chicken.
Warm tortillas and fill with chicken mixture and half of grated cheese.
Roll up.
Place in greased casserole.
Cover with remaining half of cream mixture and other half of cheese.
Bake, covered, at 350\u00b0 for 30 minutes. Uncover and cook an additional 10 minutes.