Chicken Enchiladas

Directions

1. 1
   Cook chicken in small amount of oleo and Italian salad dressing.
2. 2
   When done, add cream of chicken soup, drained Ro-Tel tomatoes, sour cream and cheeses.
3. 3
   Simmer until all cheese is melted.
4. 4
   Let cool slightly, then roll up in flour tortilla shells (approximately 2 to 3 tablespoons mixture per shell).
5. 5
   Place in casserole dish.
6. 6
   If you have any cheese mixture left, spread it over rolled up shells.
7. 7
   Bake at 350° for 25 to 30 minutes.