Cheesy Chicken Enchiladas - cooking recipe

Ingredients

10 ounces of campbell's Fiesta nacho cheese soup
10 ounces cream of chicken soup
10 ounces Rotel Tomatoes, drained
1 tablespoon cumin
1 1/4 lbs chicken, cooked and diced
10 ounces enchilada sauce
2 cups monterey jack cheese
8 flour tortillas

Preparation

Cook chicken and dice, set aside.
Add first 4 ingredients together.
On the tortilla, scoop 1/3 cup chicken and 1/3 cup soup mixture with tomatoes. Roll the tortilla and place in a greased 9 x 13 pan. Continue until all tortillas are used.
Top with extra sauce, 1/2 cup enchilada sauce and cheese.
Cover and bake 35-40 minutes in a 370\u00b0F oven.