I made this dish a couple weeks ago as well. I served Spanish rice with the meal. The three of us love our Mexican food.
4 boiled chicken breasts, cut up
1 can Ro-tel tomatoes
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/4 cup shredded Cheddar cheese, divided
Mix Ro-tel tomatoes, mushroom soup and chicken soup in a bowl. in a separate bowl, mix together chicken and 3/4 cup shredded cheese. Add enough of soup mixture to hold it together. Spoon some of the chicken mixture down the center of soft tortilla shells. Roll up and place in a 9x13 inch pan. Pour remaining soup mixture on top. Top with 1/2 cup shredded cheese. Bake at 350 for 45 minutes.
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