Chicken Enchiladas

Directions

1. 1
   Preheat oven to 350 degrees and grease a 13x9 inch pan with cooking spray.
2. 2
   Boil chicken with the bouillon, garlic salt, salt and pepper.
3. 3
   When done, remove to separate bowl and bone and shred into strips.
4. 4
   Add 1 can of cream of chicken soup, 1/2 jar picante sauce, sour cream (to taste), and 3-4 tbsps of chicken broth.
5. 5
   Dip tortillas in broth and fill with chicken mixture, roll and place seam side down in greased baking pan.
6. 6
   When all are filled, mix remaining soup, picante sauce, and sour cream together, pour over enchiladas.
7. 7
   Top with cheese and bake for 15-20 minutes until cheese is melted and everything is bubbly.