This is another one of those great LDS recipes. I actually don't roll the tortillas, but use them like lasagna noodles to layer with the chicken mixture.
6 cups cooked chicken
2 cans cream of chicken soup
1 pint sour cream
12 corn tortillas
1 cup green picante sauce
2 cups colby cheese -- shredded
Mix one can soup with the picante sauce and mix with the chicken. Roll up chicken inside tortillas. Mix together sour cream and soup and spread over enchiladas. Top with cheese and bake at 350 degrees for 45 minutes.
