2 whole chickens, boiled, deboned and shredded
1 can hominy, crushed
Picante sauce to taste
Salt and pepper to taste
2 blocks Monterey Jack cheese, grated
1 block of Mozzarella cheese, grated
1 lg. carton sour cream
2 cans cream of chicken soup
2 pkgs. 8 inch flour tortillas

Mix the chicken, hominy, picante sauce, salt and pepper together. Set aside. Place each tortilla in a skillet of hot broth (to make it easy to work with) and then fill with the chicken mixture. Roll up and place in a baking dish which has been sprayed with Pam or Baker's Secret. Mix the cheese, sour cream, soup together. Pour over the enchiladas. Bake at 350 degrees for about 30 minutes or until bubbly.