4 chicken breasts, cooked and diced
1 - 8 oz. carton sour cream
1 lb. Monterey Jack cheese, shredded
1 can Old El Paso enchilada sauce (mild)
1 can cream of chicken soup
small flour tortillas (about 14)

Mix chicken, sour cream, and half of the cheese. Fill tortillas with chicken mixture and roll up. Place in a 9 x 13 inch pan in two rows. Spread a thin layer of butter on top of the rolled tortillas. Heat the sauce and soup together and pour over the enchiladas. Sprinkle the remaining cheese on top.

Bake at 350°F until bubbly.