Chicken Enchiladas

Directions

1. 1
   Cook and dice or shred chicken breasts and set aside.
2. 2
   Cut Velveeta cheese into 1/4 inch cubes and set aside.
3. 3
   Blend cream soups and Rotel tomatoes in a 12 inch skillet.
4. 4
   Bring to a simmer. Dip one tortilla into soup mixture (cover both sides).
5. 5
   Lay tortilla in a 9 x 13 inch pan.
6. 6
   Put 1 - 2 Tbsp. of chicken and 3 cubes of Velveeta cheese on tortilla and roll up.
7. 7
   Place rolled tortilla at end of pan.
8. 8
   Repeat process until chicken and Velveeta cheese are used up.
9. 9
   Top with grated cheese.
10. 10
    Bake 350° for 20 - 25 minutes or until cheese is melted and bubbly.