Chicken Enchiladas - cooking recipe

Ingredients

4 or 5 chicken breasts
1 pkg. corn tortillas (10 count)
2 cans cream of chicken soup
1/2 can Ro-Tel tomatoes
1 onion, chopped
1 green pepper, chopped
Velveeta cheese, cut in strips

Preparation

Cook chicken breasts in salted water until tender. While chicken cooks, mix chicken soup, Ro-Tel tomatoes, onion and green pepper in a large bowl.
Remove chicken from broth. Skin and bone. Tear tortillas in 4 pieces and dip in broth.
Line casserole dish with tortillas, then layer chicken, sauce and cheese. Repeat tortillas, chicken, sauce and cheese until all sauce is used.
Top with cheese. Bake 45 minutes at 350\u00b0.