Chicken Enchiladas - cooking recipe

Ingredients

1 can Ro-Tel tomatoes
1 1/2 lb. Velveeta cheese
3/4 c. chopped onion
3 chicken breasts (already cooked)
12 to 15 corn tortillas
1/4 c. margarine

Preparation

Saute onions.
Drain Ro-Tel and combine in skillet.
Simmer 10 minutes.
Cook liquid down.
Cut cheese into small pieces and add to tomatoes.
Add chopped chicken.
Fill tortillas with mix.
Roll up and place in baking pan.
Pour remaining mix that's leftover them and bake 30 minutes at 350\u00b0.
Can sprinkle with shredded cheese.