Quick Cheesy Chicken Enchiladas

• 2 cups chopped cooked chicken
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 8 taco bell home originals flour tortillas
• 1 (14 1/2 ounce) canchili-flavored stewed tomatoes or 1 (14 1/2 ounce) can Mexican-style stewed tomatoes, undrained
• 1 cup kraft shredded Mexican blend cheese

1. PREHEAT oven to 350F
2. Combine chicken and soup; spoon evenly down centers of tortillas.
3. Roll up.
4. PLACE, seam-sides down, in 13x9-inch baking dish; top with tomatoes and cheese.
5. Cover with aluminum foil.
6. BAKE 30 to 35 min or until cheese is melted and enchiladas are heated through, removing the foil after 20 minute.

chicken, condensed cream, taco, tomatoes, blend cheese

Taken from www.food.com/recipe/quick-cheesy-chicken-enchiladas-140191 (may not work)