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CHICKEN ENCHILADA 
1 can cream of chicken soup
1 can Rotel tomatoes
8 oz. onion dip
6 oz. can chicken, cooked and chopped
8 oz. cheddar cheese, grated
12 flour tortillas

Mix soups, onion dip, tomatoes and chicken and cheese together. Spray or grease a baking dish. Put small amount of sauce on bottom of dish, then heat tortillas 5 minutes and put 2 tablespoons of sauce on each tortilla; roll up. Place seam side down in dish. Top tortillas with remaining sauce. Bake at 350 degrees for 20 minutes.
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