Steps
- 1
Cut chicken into bite size.
- 2
Mix together soup, picante sauce, sour cream, chicken, and 1/2 of cheese.
- 3
Dip tortillas in hot chicken stock to soften.
- 4
Fill tortillas with chicken and sauce. Roll and place seam down in 9x13 greased pan.
- 5
Spread extra filling over top of enchiladas. Baked covered for 30 minutes.
- 6
Then spread remaining cheese and bake another 10 minutes or until cheese melts
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