Chicken Enchiladas

• 3 chicken breasts
• 2 cans cream soup (celery, chicken, or mushroom)
• 2 cans Rotel diced tomatoes
• 1/3 lb. Velveeta cheese
• 10 - 12 oz. grated cheddar or co-jack cheese
• 12 - 15 flour tortillas

1. Cook and dice or shred chicken breasts and set aside.
2. Cut Velveeta cheese into 1/4 inch cubes and set aside.
3. Blend cream soups and Rotel tomatoes in a 12 inch skillet.
4. Bring to a simmer. Dip one tortilla into soup mixture (cover both sides).
5. Lay tortilla in a 9 x 13 inch pan.
6. Put 1 - 2 Tbsp. of chicken and 3 cubes of Velveeta cheese on tortilla and roll up.
7. Place rolled tortilla at end of pan.
8. Repeat process until chicken and Velveeta cheese are used up.
9. Top with grated cheese.
10. Bake 350u0b0 for 20 - 25 minutes or until cheese is melted and bubbly.

chicken breasts, cream soup, tomatoes, velveeta cheese, cheddar, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=70391 (may not work)