Ingredients:

2 cups chopped cooked chicken
1 can (10-3/4 oz. size) cream of chicken soup
8 flour tortillas
1 can (14-1/2 oz. size) chili- or Mexican-flavored stewed tomatoes, undrained
1 cup Mexican shredded cheese blend

Directions:

Preheat the oven to 350F. Combine chicken and soup; spoon evenly down centers of tortillas. Roll up.

Place seam-sides down in 13×9-inch baking dish; top with tomatoes and cheese. Cover with aluminum foil.

Bake for 30 to 35 minutes or until cheese is melted and enchiladas are heated through, removing the foil after 20 minutes.