Chicken Enchiladas - cooking recipe

Ingredients

4 large chicken breasts
1 can Ro-Tel tomatoes
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. shredded Cheddar cheese
1/2 c. shredded Mozzarella cheese
10 flour or corn tortillas

Preparation

Cook and debone chicken.
Cut into small pieces.
Mix soups (undiluted) and tomatoes in pot and simmer until warm.
Spread small amount of mixture in bottom of 9 x 12 x 2-inch pan.
Put small amount of chicken and tablespoon of mixture in tortilla, roll up and place in pan.
Repeat until pan is full.
Pour remaining mixture over top of enchiladas.
Top with cheese.
Bake in 350\u00b0 oven for about 30 minutes.
Serves 6.