Chicken Enchilada Casserole - cooking recipe

Ingredients

1 pkg. boneless chicken (1 1/2 to 2 lb.)
1 can Ro-Tel tomatoes
1 pkg. flour tortilla shells (10)
1 small carton sour cream (8 oz.)
1 can cream of chicken soup
1 1/2 c. grated cheese (mild Cheddar)

Preparation

Cut chicken up into bite-size pieces.
Place in hot skillet with 1 can Ro-Tel tomatoes and simmer until chicken is done. Place 1 tortilla shell in a plate and spoon chicken and tomatoes in each shell and roll up.
Place rolls in casserole dish.
Mix sour cream and cream of chicken soup together.
Pour over rolls to cover.
Top with cheese.
Bake at 350\u00b0 for 25 to 30 minutes uncovered.