1 pkg. chicken breasts
Fajita seasoning to taste
Salt and pepper
1 (10 count) pkg. flour tortillas
2 cans cream of mushroom soup
1 (16 oz.) sour cream
1 can diced tomatoes and green chilis (Ro-Tel)
1/2 c. milk
10 oz. Cheddar cheese, grated
10 oz. Monterey Jack cheese, grated

Slice chicken into small pieces and cook. Add seasonings. Mix soup, sour cream, milk and Ro-Tel. Take flour tortilla and put in some chicken, tablespoon of soup mixture and roll tortilla and put in 9x13 pan. Continue this process until the pan is filled. Pour remaining soup mixture over the top and sprinkle with the cheeses. Bake at 350 degrees for 20-30 minutes or until cheese is melted. Serves 6.