2 cans cream of chicken soup
1 (12 oz.) carton sour cream
1 onion, diced (can use green onions)
1 pkg. soft flour tortillas
2-3 tbsp. picante sauce
1 lb. Cheddar cheese
3 lb. chicken breasts

Cook and dice chicken. Shred cheese. Mix soup, sour cream, onion and picante sauce. Heat mixture in pan for 5 minutes. Assemble tortillas: fill with 2-3 tablespoon chicken, 3-4 tablespoons sauce, sprinkle with cheese. Roll up and put toothpicks in to hold. Put tortillas in 9x13 inch pan, then cover with rest of sauce and cheese. Bake at 350 degrees for 30 minutes.