|Boned chicken/Any leftover chicken or turkey||2 Can (20 oz)|
|Longhorn cheese||2 Cup (32 tbs), shredded|
|Picante sauce/Green chiles||1 Cup (16 tbs)|
|Sour cream||8 Ounce|
|Cream of chicken soup||2 Can (20 oz)|
Preheat oven to 350°.
Fry the tortillas in a little oil until soft, drain on paper towels.
Heat together soup, sour cream and picante sauce (start with 1 tablespoon of picante sauce and add more if desired).
Fill the drained tortillas with shredded cheese and chicken.
Roll and place in 13 x 9-inch baking dish.
Cover with picante sauce and any leftover cheese.
Bake 30 minutes.