Chicken Enchilada - cooking recipe

Ingredients

2 lb. chicken
1 (4 oz.) jar fajitas marinade
4 c. water
1 can cream of mushroom soup
4 c. shredded cheese
10 flour tortillas
sour cream
1/4 c. green onion tops, chopped
1/2 c. picante sauce

Preparation

Marinate chicken overnight.
Place chicken and water in 5-quart pot and boil until tender.
Remove chicken; cool, bone and chop.
Pour stock in a bowl and refrigerate 1 hour.
Skim fat off; measure 2 cups and discard.
Preheat oven to 350\u00b0 in 2-quart pot; mix together picante sauce, stock, soup and 1/2 cup cheese.
Heat until boiling, stirring occasionally.
Dip tortilla in sauce; scrape off excess on side of pot.
In bottom, put 1/3 of tortilla; place 2 tablespoons chicken, 2 tablespoons sour cream and 1 tablespoon cheese.
Roll filled tortilla and place rolled side down in a greased baking pan.
Continue until all tortillas are used; pour remainder of sauce over enchiladas; top with cheese. Bake for 30 minutes.
Remove from oven; top with green onions.