Chicken and Cheese Enchilads

Ingredients

• 1 lb chicken breast
• 1 lb Velveeta cheese
• 1 (10 ounce) can rotel
• 1 (10 ounce) can cream of mushroom soup
• 8 burrito-size flour tortillas

Instructions

1. Boil chicken until done.
2. Let cool for a bit and cube or shred.
3. Cube velvetta and put in pot along with rotel.
4. Add chicken, cream of mushroom soup and melt cheese.
5. Carefull not to burn cheese.
6. When all melted spoon desired amount in middle ot tortilla.
7. Roll and place in 9x13 casserole dish.
8. Cover enchilidas with any remaining cheese mixture.
9. ( You can also add extra shredded velvetta on top too.)
10. Bake in 350 degree oven till hot and bubbly.