4 chicken breasts, boneless, skinless, cooked as directed below
4-8 tbsp. picante sauce
8 tortillas (wheat or flour)
1 can cream of mushroom soup
1 pt. sour cream
Shredded cheese (Mexican or Cheddar)

To keep chicken moist, place chicken pieces in boiling water. After returning to a boil, turn heat off and cover pan. Let sit for 1 hour.

2. Tear chicken into bite-sized pieces.

3. Mix picante sauce with chicken to moisten.

4. Place on tortilla and roll. Place tortillas in oblong baking pan.

5. Mix soup and sour cream. Pour over tortillas.

6. Top with shredded cheese, as desired.

7. Bake at 325 degrees for 30-40 minutes until hot and cheese melted.