4 chicken breasts (boneless, skinless)
1 can cream chicken soup
1 pt. sour cream
1 c. picante sauce
1 pkg. corn tortillas
1 pkg. Monterey Jack cheese

Boil chicken in 1-quart water. Remove chicken and shred. Add cream chicken soup, sour cream, and picante sauce; use corn starch to thicken.

Dip tortilla in sauce and roll chicken in tortilla. When all tortillas are rolled, top with remaining sauce and sliced cheese.