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SOUR CREAM AND CHICKEN ENCHILADAS
- from chicken recipe
6 boneless chicken breast
8 flour tortillas
8 oz. sour cream
1 jar picante sauce
2 c. Monterey Jack cheese
Boil chicken breast. Cut into slices. Simmer chicken in picante sauce. Lightly
spread butter on flour tortillas. Stuff tortillas with chicken mixture. Lay
open side face down in casserole dish. Cut slices in top of tortillas. Spread
sour cream then cheese on top of tortillas. Bake at 350 degrees about 30
minutes until cheese is melted.
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