2 pkgs. boneless chicken breasts
2 (10 oz. ea.) cans Rotel diced tomatoes, divided
3 (10 oz. ea.) cans cream of chicken soup
1 (15 oz.) can enchilada sauce
1/2 lb. Velveeta cheese, cut into cubes (1/4 of 2 lb. block)
4 tbsp. dairy sour cream
1 (8 oz.) pkg. shredded sharp cheddar cheese
2 pkgs. large soft tortilla shells

Cook boneless chicken in oil. Add a can of Rotel tomatoes to the chicken while it is cooking. Cook well done.

In a saucepan, add remaining can of Rotel tomatoes, 3 cans cream of chicken soup, 1 can of enchilada sauce, about 1/2 pound Velveeta cheese and 4 tablespoons of sour cream. Mix -- bring all ingredients to a light boil, stirring constantly.

Fill your soft tortilla shells full of the chicken and spread the above saucepan ingredients covering the chicken. Roll your soft shell up and place in a baking pan. Take the shredded cheese and cover the top of the soft shells after you put them in a pan, then cover them with the rest of the saucepan ingredients.

Bake at 350°F for about 30 minutes. When all bubbly.. done!

Variation: If you like sour cream, cover the top of the enchilada with some sour cream!

Submitted by: Mike Alford