Daisy'S Spicy Chicken Enchiladas

• 6 chicken breasts, halved (boneless, skinless)
• 15 corn tortillas
• 1 can diced Ro-Tel tomatoes
• 1/3 c. picante sauce
• 2 cans cream of chicken soup
• 4 whole green chilies, chopped (I use hot)
• 1/2 onion, chopped
• 1 pkg. Monterey Jack cheese
• 1/2 tsp. cayenne pepper (optional)

1. With just enough water to cover top, boil chicken breasts and 1/2 teaspoon pepper (optional) with chilies and onion until all water is boiled out; shred chicken.
2. Pour mixture into hot, lightly oiled skillet and let simmer over very low heat while preparing rest of ingredients.
3. Be sure to keep tossed to keep from burning.
4. Mix soup, Ro-Tel and picante.
5. Bring to boil (careful not to let scorch).
6. Dip each tortilla in hot oil to soften, then into soup mixture.
7. Lay on baking sheet.
8. Top with chicken and roll up.
9. Pour remaining soup mixture over enchiladas. Top with cheese.
10. Bake at 350u0b0 for 10 to 15 minutes.

chicken breasts, corn tortillas, rotel tomatoes, picante sauce, cream of chicken soup, green chilies, onion, cheese, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=581712 (may not work)