Chicken Enchiladas - cooking recipe

Ingredients

approximately 10 to 15 chicken tenders, chopped
1 can cream of chicken soup
1/2 carton sour cream
approximately 1 c. each: Cheddar cheese, Monterey Jack cheese and Mozzarella cheese
1 can Ro-Tel tomatoes, drained

Preparation

Cook chicken in small amount of oleo and Italian salad dressing.
When done, add cream of chicken soup, drained Ro-Tel tomatoes, sour cream and cheeses.
Simmer until all cheese is melted.
Let cool slightly, then roll up in flour tortilla shells (approximately 2 to 3 tablespoons mixture per shell).
Place in casserole dish.
If you have any cheese mixture left, spread it over rolled up shells.
Bake at 350\u00b0 for 25 to 30 minutes.