1 cooked chicken, boned and pieced (or 2 to 3 cans cooked chicken)
3 c. Monterey Jack cheese, shredded
1 c. sour cream
1 (4 oz.) can chopped green chiles
2 cans cream of mushroom soup
3 tbsp. butter
10 to 12 flour tortillas
1 jar hot sauce

Filling: Mix the chicken with cheese, sour cream, chilies, and 1/2 cup of the soup in a bowl. Melt 1 tablespoon of butter in a 9 x 13 inch pan.

Fill the tortillas with filling and place in a pan with seams down. In a saucepan, warm the mixture of the remaining soup and remaining butter; pour over the enchiladas. Bake at 350 degrees for 30 minutes.