Cheesy Chicken Enchiladas

• 2 cups chopped cooked chicken
• 1 can (10-3/4 oz.) reduced-sodium 98% fat-free condensed cream of chicken soup
• 8 flour tortillas (6 inch)
• 1 can (14-1/2 oz.) chili- or Mexican-flavored diced tomatoes, undrained
• 1 cup KRAFT Mexican Style Shredded Cheese

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

chicken, condensed cream, flour tortillas, chili, cheese

Taken from www.kraftrecipes.com/recipes/cheesy-chicken-enchiladas-75641.aspx (may not work)