Laura'S Chicken Enchiladas - cooking recipe

Ingredients

4 to 6 boneless, skinless chicken breasts
1 can Ro-Tel
1 pkg. flour tortillas
Cheddar cheese, shredded
2 cans cream of chicken soup
Monterey Jack cheese, shredded

Preparation

Boil chicken.
Once cooled slightly, shred and put in a large mixing bowl.
Mix in Ro-Tel.
Put chicken mixture and Cheddar cheese in a flour tortilla, roll and place seam-side down in a baking dish.
Repeat until dish is full.
Pour soup over the tortillas, covering completely.
Top with Monterey Jack cheese. Bake at 350\u00b0 for 30 minutes or until hot.