Cheesy Chicken Enchiladas

• 2 cups chopped cooked chicken
• 1 can (10 fl oz/284 mL) low fat condensed cream of chicken soup
• 8 small flour tortillas
• 1 cup (1/2 of 19-fl oz/540-mL can) no-salt-added diced tomatoes, undrained
• 1 cup Cracker Barrel Shredded Light Tex Mex Cheese

1. Heat oven to 350 degrees F.
2. Combine chicken and soup; spoon down centres of tortillas.
3. Roll up.
4. Place, seam sides down, in 13x9-inch baking dish; top with tomatoes and cheese.
5. Cover.
6. Bake 30 to 35 min.
7. or until cheese is melted and enchiladas are heated through, uncovering after 20 min.

chicken, chicken soup, flour tortillas, cheese

Taken from www.kraftrecipes.com/recipes/cheesy-chicken-enchiladas-87075.aspx (may not work)