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12 flour tortillas
4 chicken breasts, cooked & shredded
1 can cream of chicken soup (undiluted)
2 C shredded cheddar cheese
1 can rotel tomatoes
1 can diced green chilies
1 can enchilada sauce (green or red)
Mix chicken, soup, rotel, chilies and 3/4 C of cheese. Roll a spoonful of mixture into each tortilla, reserving enough mixture to cover top. Line rolled tortillas in greased casserole dish, spread remaining mixture over top & sprinkle w/ cheese.
Bake at 350* for 30 minutes