1 lb. boneless skinless chicken breast
1 c. picante sauce
1 pkg. flour tortilla
1/2 lb. grated Monterey jack cheese
Vegetable oil
Toothpicks
Sour cream

Boil chicken until done. Cool thoroughly. Shred chicken in food processor. Mix picante sauce and chicken. To make tortillas more pliable, wet both sides and put them in 200 degrees for about 4 minutes. Place 1/4 cup chicken filling in the center of each tortilla and roll, using toothpicks to hold together. Heat oil over medium high burner to deep fry tortillas until golden brown. Drain and place in baking dish, seam down, and cover with cheese. Bake at 400 degrees until cheese melts. Serve with sour cream.