Chicken Enchilada

Directions

1. 1
   Marinate chicken overnight.
2. 2
   Place chicken and water in 5-quart pot and boil until tender.
3. 3
   Remove chicken; cool, bone and chop.
4. 4
   Pour stock in a bowl and refrigerate 1 hour.
5. 5
   Skim fat off; measure 2 cups and discard.
6. 6
   Preheat oven to 350° in 2-quart pot; mix together picante sauce, stock, soup and 1/2 cup cheese.
7. 7
   Heat until boiling, stirring occasionally.
8. 8
   Dip tortilla in sauce; scrape off excess on side of pot.
9. 9
   In bottom, put 1/3 of tortilla; place 2 tablespoons chicken, 2 tablespoons sour cream and 1 tablespoon cheese.
10. 10
    Roll filled tortilla and place rolled side down in a greased baking pan.
11. 11
    Continue until all tortillas are used; pour remainder of sauce over enchiladas; top with cheese. Bake for 30 minutes.
12. 12
    Remove from oven; top with green onions.