1 lb. chicken breasts, boneless
1 can Old El Paso enchilada sauce
1 can cream of chicken soup
4 oz. sour cream
2 cups cheddar cheese, shredded
8 flour tortillas
Boil chicken until done. Preheat oven to 350 degrees. Mix enchilada sauce, cream of chicken soup, and sour cream in a medium pot; heat through then set aside. Spoon chicken on flour tortilla; roll up and place in 9 x 13 baking dish. Repeat until pan is full. Pour enchilada sauce mixture over all the shells. Top with cheese and bake at 350 degrees for 20 to 30 minutes or until cheese is melted and sauce is bubbly.