SOUR CREAM AND CHICKEN ENCHILADAS

6 boneless chicken breast
8 flour tortillas
8 oz. sour cream
1 jar picante sauce
2 c. Monterey Jack cheese
Boil chicken breast. Cut into slices. Simmer chicken in picante sauce. Lightly spread butter on flour tortillas.
Stuff tortillas with chicken mixture. Lay open side face down in casserole dish. Cut slices in top of tortillas.
Spread sour cream then cheese on top of tortillas. Bake at 350 degrees about 30 minutes until cheese is melted.

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